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Mexican | |
| 1 1/2 cups Monterey Jack cheese, shredded 1/2 cup queso fresco, crumbled (or you could even use feta cheese) 1 cup sliced mushrooms 1 clove garlic, minced 1 cup spinach, chopped rough and packed tight 3 tablespoons butter + 1/2 teaspoon for buttering the dish Salt and pepper, to taste Tortillas or chips, to serve | |
| Heat oven to 350degrees Fahrenheit. Put cheeses in a mixing bowl and set aside. In a skillet over medium high heat melt butter and saute the mushrooms until cooked, 2 to 3 minutes. Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes. Season with salt and pepper. Remove from heat. Pour over cheese, toss to mix. Place cheese mixture into lightly buttered, oven-safe baking dish, low bowl or casuela. Sprinkle with salt and pepper. Place in heated oven and bake until bubbling and lightly browned on top, 10-12 minutes. Dig in. | |
Unrated | |
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