*This is obviously in restaurant proportions. I used a 2 pound loaf of Velveeta Mexican, the hot one, and adjusted the other ingredients accordingly, using one-10 oz. pkg. of chopped frozen spinach.


  • 5 lb. loaf jalepeno pepper cheese*
  • 2 1/2 cups milk
  • 1/2 cup diced pimientos
  • 16 oz. diced white onion
  • 18 oz. diced tomato
  • 24 oz. chopped frozen spinach, thawed and well drained


(1)Cut cheese into 1 inch pieces.

(2)Place cheese in 4 inch deep double boiler pan; simmer until cheese is melted

(3)Add pimientos, tomatoes, onion and spincah; simmer for 15 minutes.

(4)Add milk, stir until thoroughly mixed.

(5) Serve with corn chips.

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Submitted 6/13/05.
Source: Garcia's Cantina Eagle River, AK
Submitted By: Joy Bowers
Espinaca Con Queso