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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This goes great with grilled chicken. I never really timed this, so it is just a guess. Ingredients:
5 lbs fresh spinach leaves, stemmed and chopped |
1 cup smoked bacon, diced |
1 tablespoon butter |
3 cups sliced mushrooms |
1 tablespoon chipotle chile in adobo, pureed |
2 cups onions, diced |
3 tablespoons garlic, minced |
1/3 cup red bell pepper, diced |
1 1/2 tablespoons seasoning salt |
8 ounces processed cheese, cut into 2-inch cubes |
6 ounces cream cheese, cut into 2-inch cubes |
2 cups frozen whole kernel corn |
1/4-1/2 cup grated monterey jack and cheddar cheese blend, combined |
Directions:
1. Braise spinach in stock pot until limp but still bright green.
2. Brown bacon in saucepan and drain, discarding drippings.
3. Add butter to bacon in pan.
4. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
5. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously.
6. Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well.
7. Add corn and stir well.
8. Cook for an additional three minutes and stir continually.
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