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Abuelo's Spinach Casserole




Source of Recipe


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Recipe Introduction


Source: Abuelo's Restaurant - Lubbock, Texas


List of Ingredients




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 cups frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and Cheddar cheese combined



Recipe



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.