After my last Abuelo’s incident, I figured it was time for
Espinaca At Home
(Quick side note: welcome back to #MeatlessMonday. It’s been awhile, but the drought is finally over.)
So, you may be wondering what is this espinaca that I speak of. Alternately, you may have ordered espinaca before. Either way, let me assure that cardboard or no, if you have not ordered the espinaca from Abuelo’s, you haven’t had espinaca as good as it can be.
See, most of the time espinaca is a white cheese dip that has been swirled with spinach, spices, and sometimes other vegetables like corn or red peppers. As is, it’s delicious. However, Abuelo’s took the concept and blasted it to new heights of flavor when they devised the devilishly delicious espinaca casserole which looks a little like what’s pictured above (and looks exactly like the picture in the other link, which I need not display again.)
Either way, what the good folks at Abuelo’s did was take the original cheese dip concept, add some different flavors, spices, etc., top it with cheese and finally bake it. Yes, there are a few steps to make the dish, but it’s not terribly difficult to execute.
And it’s worth it.
Like I said, there are several steps in this dish, but mostly they can be done simultaneously. With practice, it should be completed in no time at all.
You will need:
- 2 small packages frozen spinach
- 2 cups heavy cream or whole milk
- 3 cups Monterey Jack cheese (divided)
- 1 chipotle in Adobo sauce, chopped
- 2 tablespoons Adobo sauce
- 2 tablespoons olive oil
- 1/2 red pepper, diced
- 1/2 cup frozen corn
Preheat the oven to 350.
Fill a saucepan with enough water to cover both packages of spinach. Add the spinach and a healthy pinch of salt. Bring the water to a boil and cook the spinach until warm. Drain very well.
In a second saucepan, bring the cream to a boil over medium heat. Then add 2 cups of cheese, the chopped chipotle, and the Adobo sauce. Stir until the cheese is well melted. Keep it warm over low heat.
In a skillet over high heat, add the olive oil. When the oil is hot, add the red pepper and saute until soft. Add the spinach and continue cooking until hot. Pour into an oven-safe container, then sprinkle in the corn. Top with the cheese sauce and stir.
Top with the rest of the shredded cheese. Bake for 15 minutes or until melty. If you want, you can also switch over to the broiler to get the top very crispy.
Thanks to love?janine for the picture.