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Jalapeno Spinach Recipe

A Vegetable Dish with Lots of Fire

Jun 29, 2009 Marsha Temlock

Why not try something different and create an easy to prepare hot jalapeno spinach dish that will fire up appetites at a casual picnic or sit down dinner?

This recipe for Jalapeno Spinach is the real McCoy and handed down by a California native who loves to prepare southwestern recipes. This dish was created by a family member from New Mexico who admits he does not like vegetables but does like his food hot and spicey.

Ordinary spinach is fired up with hot sauce and jalapena cheese. The dish can be toned down for guests, depending on their tastes.

Kids love this recipe. Even those who turn their noses up when spinach is on the menu will ask for second helpings.

The jalapeno spinach gets better and better with time so plan to make the recipe a day or two ahead. It is great with steak, chicken and burgers. Try it with Thanksgiving turkey. It may be the highlight of the meal.

Peparation time is about a half-hour and worth the extra effort.

Ingredients for the Jalapeno Spinach Recipe

For the Vegetable:

2 packages frozen chopped spinach
4 tablespoons butter
2 tablespoons chopped onion
1/2 (one-half) cup evaporated milk
1/2 (one-half) cup spinach liquid, reserved from cooking
1/2 (one-half) teaspoon salt
3/4 (three-quarters) teaspoon celery salt
3/4 (three-quarters) teaspoon garlic salt
4 ounces jalapeno cheese cut into small cubes
red pepper to taste (cayenne)
one teaspoon worchester sauce

For the Topping:

buttered bread crumbs, parmesan cheese

Preparation

Cook the frozen spinach until tender but not overdone. Drain and reserve the liquid.
Melt the butter over low heat.
Add the flour and stir gently until blended but not brown.
Add the chopped onion and cook until the onion is soft but not brown.
Slowly add the spinach liquid stirring to avoid lumps.
Add the milk, stirring gently until thickened.
Add the seasonoings and the cheese that has been cubed into small pieces.
Stir until the cheese is melted and well combined with the spinach.
Put into a buttered casserole and top with buttered bread crumbs or parmesan cheese and paprika.

Note: The spinach is improved by keeping in overnight in the refrigerator.

Serve warm or at room temperature.

Hint: When doubling the recipe, adjust the liquid making sure it is not too thin.

The copyright of the article Jalapeno Spinach Recipe in Recipes is owned by Marsha Temlock. Permission to republish Jalapeno Spinach Recipe in print or online must be granted by the author in writing.