*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.
Print this recipe
Source: Garcia's Cantina Eagle River, AK
Submitted By: Joy Bowers
Espinaca Con Queso