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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In 'Pastry Queen Parties' Ingredients:
2 tablespoons vegetable oil |
1 medium yellow onion, diced |
1/2 cup chopped jalapeno (about 3 medium) |
1 tablespoon minced garlic (about 3 medium cloves) |
3 cups whole milk |
1 teaspoon ground cumin |
1 teaspoon paprika |
1 teaspoon cayenne pepper |
1 (14 1/2 ounce) can tomatoes and green chilies |
1/2 lb monterey jack cheese, shredded |
2 1/2 lbs velveeta cheese, cut in 1-inch slices |
6 ounces baby spinach, coarsely chopped |
tortilla chips, for dipping |
Directions:
1. In a big pot, heat the oil over medium heat; saute the onion, jalapenos, and garlic until soft, about 3 minutes.
2. Decrease heat to low; stir in the milk, cumin, paprika, and cayenne; once the milk is warm, add in the tomatoes, Monterey Jack, and Velveeta; stir until the mixture is smooth and creamy.
3. Stir in the spinach and cook a few minutes more.
4. Serve in a bowl set on top of a warming tray or in a slow cooker set on low, with plenty of chips.
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