Ingredients
16
16 servings
- •1 tablespoon olive oil
- •1 tablespoon butter
- •0.5 cup chopped onion
- •1 clove garlic, minced
- •1 cup chopped red bell pepper
- •1 jalapeno pepper - seeded, membranes discarded, and pepper chopped
- •1.5 pounds pepperjack cheese, cut into cubes
- •1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
- •2 (12 fluid ounce) cans evaporated milk
- •0.25 teaspoon salt
Instructions
- Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes.
- Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into the cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.
Nutritional Facts
Per 16 servings
- Calories: 255
- Carbohydrate: 8g
- Fat: 19g
- Fiber: 1g
- Protein: 13g
- Sugar: 6g
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