Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::16
Yield::2 quarts
Ingredients
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1 tablespoon olive oil
1 tablespoon butter
½ cup chopped onion
1 clove garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper – seeded, membranes discarded, and pepper chopped
1 ½ 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
¼ teaspoon salt
Directions
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 jalapeño 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.
Cook’s Note
If you want to have even more kick, chop the entire jalapeño with the veins and seeds.
If you wish to use fresh spinach, I would recommend that you reduce it in a separate pot to avoid the excess moisture.