SPINACH CON QUESO

It's best to get out all of your ingredients ahead of time as this recipe moves quickly.

1 (10 oz) package fresh spinach, finely chopped, then cooked
2 tsp olive oil
2 Tbsp butter
3 Tbsp finely minced onion
2 Tbsp flour
1 (4 oz.) can green chiles
1/2 pint whipping cream (heavy cream)
1 (3 oz.) pkg cream cheese, room temperature, cubed
1 lb. Monterey Jack cheese, grated
1 tsp salt
2 tsp pepper
1 Tbsp Jalapeno Mexican hot sauce (very hot)
1/4 tsp red pepper flakes
1 Tbsp sugar

Rinse, drain, towel dry, and chop spinach. Add olive oil to saucepan and cook spinach over high heat until wilted. Set aside.

In a medium saucepan, heat butter, add onion, cook till clear.

Add flour (to make a a roux), stirring constantly.

Add spinach and green chiles. Cook and stir until well mixed.

Add cream and cook until mixture begins to boil.

Reduce heat to low and gradually add cream cheese, stirring with a wire whisk until melted.

Gradually add the Monterey Jack cheese, and continue stirring until melted.

Stir in salt, pepper, Jalapeno, red pepper, and sugar.

Serve right away with tortilla chips for dipping.