How To Make Copycat Chili’s White Spinach Queso
If you’re a fan of chips and salsa, well you better try our version of Chili’s White Spinach Queso recipe, made with two kinds of cheeses and pico de gallo.
Serves:
Ingredients
- 1tbspcanola oil
- 2cupsbaby spinach leaves
- 2tbspbutter
- 2tbspflour
- ¾cupwhole milk
- ½tspgarlic powder
- 8ozwhite American cheese
- 2cupsJack cheese
- pico de gallo salsaoptional
- queso fresco crumblesoptional
- guacamoleoptional
Instructions
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Set the oven to broil.
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In a cast iron skillet add the canola oil on medium high heat.
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Add the spinach and cook until just wilted, then remove from the pan.
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Add the butter to the pan, then the flour, stir and cook for 20 seconds before adding in the milk slowly.
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Add in the garlic powder and whisk well before adding in the cheeses.
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Stir the mixture for 1 to 2 minutes until thick and bubbly then add in the spinach and stir.
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Broil for 1 to 2 minutes or until golden brown on top.
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Top with salsa, queso and guacamole (optional).
Nutrition
- Calories: 186.75kcal
- Fat: 14.89g
- Saturated Fat: 8.69g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.64g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 3.60g
- Fiber: 0.08g
- Sugar: 0.90g
- Protein: 9.81g
- Cholesterol: 38.29mg
- Sodium: 322.81mg
- Calcium: 277.80mg
- Potassium: 119.36mg
- Iron: 0.39mg
- Vitamin A: 74.58µg
- Vitamin C: 0.47mg
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