This was nothing like J Alexander's queso, it was very expensive to make and the texture was much like uncooked bread dough. I had to add ingredients to salvage the queso for serving.
I found this version at my local newspaper's web site, but haven't tried it.

J. ALEXANDER'S SPINACH CON QUESO

1/4 cup margarine
1/2 cup diced yellow onion
2 teaspoons minced garlic
2/3 cup all-purpose flour
2 teaspoons chicken base
1 cup half-and-half
1 cup 2 percent milk
1 cup chicken stock
2 tablespoons lemon juice
1/2 teaspoon white pepper
5 1/2 teaspoons diced fresh jalapeno
1/3 cup diced tomato
5 1/2 pounds Velveeta -- diced
4 ounces frozen chopped spinach -- thawed and drained

In a large skillet, melt margarine. Add onion and garlic. Sauté on medium heat until onion becomes translucent. Add flour. Cook 5 minutes. Add chicken base, half-and-half, milk, stock, lemon juice and white pepper. Stir often until thick. Turn off heat.

Add jalapeno, diced tomato and cheese. Stir until cheese melts.

Drain spinach. Add to cheese mixture. Stir to mix thoroughly. There should be no clumps of spinach. Serve immediately or refrigerate.

Makes about 2 quarts.