SPINACH CON QUESO
Totally free of processed cheese, this Spinach Con Queso is easy to make at home and taste just as fresh as if you got it at a restaurant!
Provided by Kelli Shallal MPH RD
Categories Appetizers potluck
Number Of Ingredients 13
Steps:
- Saute chopped onion and garlic in a small pan for 2-3 minutes until translucent and golden on medium. Add in a can of tomato/ green chile and let simmer on medium-low.
- In a large nonstick skillet melt 1T butter on medium-low. Whisk 5 tsp flour with 1/2 cup milk and add to the pan. Slowly add in the remainder of milk and half and half. Whisk constantly for 7-10 minutes until sauce thickens.
- Turn off heat and add in garlic, pepper, and pepper jack cheese. Whisk to melt the cheese and add in 1/4 cup of cheddar at a time whisking constantly to melt. Continue until all the cheese is added. Add in tomato/onion mix and spinach. Serve immediately or transfer to a fondue pot or crockpot until ready to serve.
Nutrition Facts : Calories 204 kcal, Carbohydrate 6 g, Protein 11 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 250 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPINACH CON QUESO
This is an adopted recipe that I have adjusted to include exact amounts for the ingredients. I used a pint of Canned Basic Salsa (Recipe #39094) when I prepared it and found that while it was flavorful, it wasn't spicy at all. You may want to add hot sauce, cayenne pepper or diced jalapenos if you like things kicked up a notch. I also melted my cheese in the microwave and stirred in the other ingredients before pouring into a mini crockpot for serving. You will want to keep an eye on it, if you serve it this way. The cheese can separate if it gets too hot in the crockpot.
Provided by Ms B.
Categories Cheese
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy bottom sauce pan add cheese, salsa, and spinach.
- Stir constantly until cheese is melted and bubbling.
- Remove from heat and add sour cream.
- Stir well and add to a Corningware bowl so it stays warm for a long time.
- Eat with chips and enjoy!
- To re-heat: Put a lid on the bowl and put in the microwave for a few minutes and stir well.
- Or, pour it back into a heavy bottom pot and stir until hot again.
SPINACH CON QUESO DIP
This creamy dip is excellent warm with fresh vegetables or with freshly made flour tortilla chips (I cut tortillas into triangles and bake or fry them with vegetable oil). If you have a taste for something a bit spicier, add some finely minced jalapeno, serrano or habanero chiles. Delicious!
Provided by BAJATHECAT
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes.
- Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 9.5 g, Cholesterol 124.8 mg, Fat 37.7 g, Fiber 1.2 g, Protein 26.4 g, SaturatedFat 20.9 g, Sodium 714.8 mg, Sugar 3.4 g
SPINACH CON QUESO
Styled after a similar appetizer at The Blue Moose in East Grand Forks, Minnesota, this is a very addicting creamy appetizer that goes well with tortilla chips. It has a little kick, but not enough to make your eyes water. Of course, for the heat lovers, you can kick it up a notch if desired. This has become an instant family-favorite and one of my most requested appetizers.
Provided by duboo
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
- Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 8.2 g, Cholesterol 61.3 mg, Fat 19 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 363.9 mg, Sugar 5.5 g
WALNUT BREWERY'S SPINACH CON QUESO DIP
One of my favorite brew pubs in Boulder, Colorado! They were nice enough to share this recipe with me after I bothered them for it for about 5 years. Serve this dip with fresh tortilla chips and your favorite craft beer.
Provided by CaribbeanQueen
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place cheese and milk in the top of a double boiler over simmering (not boiling) water.
- Heat very slowly, stirring frequently, until cheese is smooth and melted.
- Use slightly more than half of the 10-ounce package of spinach for the dip. Save remaining spinach for another use.
- Thoroughly drain spinach to be used in con queso, squeezing out as much moisture as possible.
- Stir spinach, bell pepper, onions and tomatoes into cheese mixture. Mix well.
- Cook, covered, over simmering (not boiling) water about 15 minutes.
- Serve as a dip for fresh tortillas that have been cut in triangles and fried in vegetable oil.
Nutrition Facts : Calories 466.7, Fat 35.6, SaturatedFat 22.3, Cholesterol 104, Sodium 645.1, Carbohydrate 7.2, Fiber 1.7, Sugar 4.4, Protein 30.5
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