Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.

Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.

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Spinach Casserole

Abuelo's Spinach Casserole
Copycat Recipe














Serves 8-10

5 lbs fresh spinach leaves, cleaned,stemmed and chopped
1 cup smoked bacon, in 1/4 inch dice
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon pureed chipotle chile in adobo
2 cups fresh diced onions
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounces processed cheese, cut into 2 cubes 6 ounces cream cheese, cut into 2 cubes
2 cups frozen whole kernel corn
1/2 cup grated monterey jack and cheddar cheese blend, combined



Preheat oven to 350°F.
Braise spinach in stock pot until limp but still bright green.
Place spinach in strainer and press to remove all water.
Brown bacon in saucepan and drain, discarding drippings.
Add butter to bacon in pan.
Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
Place spinach in cheese mixture and stir well.
Add corn and stir well.
Cook for an additional three minutes stirring continually.
Place in casserole sprayed with cooking spray and top with grated cheese.
Heat in oven until cheese is melted.





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