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Recipe: Abuelo's Spinach Casserole
Similar Categories: Abuelos, Spinach, Casserole
Abuelo's Spinach Casserole
Source: Abuelo's Restaurant - Lubbock, Texas
5 pounds fresh leaf spinach, cleaned, stemmed
and chopped
1 cup 1/4-inch diced smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle purée with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounce processed cheese, cut into 2-inch cubes
6 ounce cream cheese, cut into 2-inch cubes
2 cup frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and
Cheddar cheese combined
Braise spinach in stock pot until limp but still bright green. Brown
bacon in saucepan and drain, discarding drippings. Add butter to
bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell
pepper and seasoning salt and sauté until onions and mushrooms are
tender. Stir in processed cheese and cream cheese cubes and cook
until cheese has melted, stirring continuously. Place spinach in
strainer and press to remove all water. Place spinach in cheese
mixture and stir well. Add corn and stir well. Cook for an additional
three minutes and stir continually. Place in casserole and top with
grated cheese. Heat in oven until cheese is melted.
Serves 8 to 10.
Source: Abuelo's Restaurant - Lubbock, Texas
5 pounds fresh leaf spinach, cleaned, stemmed
and chopped
1 cup 1/4-inch diced smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle purée with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounce processed cheese, cut into 2-inch cubes
6 ounce cream cheese, cut into 2-inch cubes
2 cup frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and
Cheddar cheese combined
Braise spinach in stock pot until limp but still bright green. Brown
bacon in saucepan and drain, discarding drippings. Add butter to
bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell
pepper and seasoning salt and sauté until onions and mushrooms are
tender. Stir in processed cheese and cream cheese cubes and cook
until cheese has melted, stirring continuously. Place spinach in
strainer and press to remove all water. Place spinach in cheese
mixture and stir well. Add corn and stir well. Cook for an additional
three minutes and stir continually. Place in casserole and top with
grated cheese. Heat in oven until cheese is melted.
Serves 8 to 10.
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