Prep 15 mins
Cook 15 mins
This is Chili con Queso with a difference. For more heat, subsitute Pepper Jack for the Monterey Jack Cheese. The secret to making Chili con Quesco is to keep the heat low when melting the cheese. The first time I ever made the dish, I had my heat too high and I had a stringy mess.
- 1 (10 ounce) package frozen spinach, cooked and finely chopped with no liquid
- 1 tablespoon oil
- 3 tablespoons onions, finely minced
- 1 tablespoon flour
- 1 (4 ounce) can green chilies, drained and chopped
- 1⁄2 cup whipping cream
- 1 (3 ounce) package cream cheese, room temperature, cubed
- 8 ounces monterey jack pepper cheese, grated
- In a heavy medium saucepan, heat oil over medium heat. Add onion and cook, stirring until limp and clear, 3 to 4 minutes. Add flour and cook, stirring, 1 minute.
- Add spinach and green chilies. Cook and stir until well mixed, about 1 minute. Add cream and cook until mixture begins to boil, about 1 minute.
- REDUCE HEAT to low and gradually add cream cheese, stirring until cheese is melted, 1 to 2 minutes. Gradually add the Monterey Jack cheese, stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips for dipping. Serves 4 to 6.
- Note: To keep mixture warm or to reheat, place over a pan of hot, but not boiling water.