Name: Spinach Queso with Crispy Jalapeños
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: For the spinach queso:; 2 jalapenos, ribs and seeds removed, minced; half an onion, minced; 2 tablespoons butter; 1 tablespoon olive oil; 2 cloves garlic, minced; 3 handfuls of fresh baby spinach; 2–3 tablespoons flour; 1 1/2 cups milk; 8 ounces shredded cheese (see notes); For topping:; French’s Crispy Jalapenos; chopped cilantro

Cheese: I used Chihuahua cheese – it required a special trip to a different grocery store, but I love this cheese for its smooth-melting texture in Mexican recipes. It is not going to be elastic and stretchy like Mozzarella, and in my opinion, that makes it a better choice here. Dipping is easier. Pepperjack, Monterey Jack, or any other smooth melting cheese should work, too.

Thickness: If you want a thicker queso, use 3 tablespoons flour. If you want a thinner queso, use just 2 tablespoons. Adjust consistency by adding small amounts of milk once it all comes together.

Spinach Queso with Crispy Jalapeños

Ingredients

For The Spinach Queso

For Topping

Steps

Notes

Nutrition Facts