Creamed spinachy macarena
1 Didn't say
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh spinach, stemmed |
| 2 | tablespoons | Water |
| 2 | tablespoons | Butter |
| ¼ | cup | Crema Mexicana or heavy |
| Cream | ||
| 8 | ounces | Queso crema or cream cheese |
| Cut into small pieces | ||
| ¼ | teaspoon | Chili powder |
| ⅛ | teaspoon | Nutmeg |
| ⅛ | teaspoon | Sugar |
| ½ | teaspoon | Lime zest |
| 1 | tablespoon | Butter |
| ½ | cup | Bread crumbs |
| ½ | teaspoon | Paprika |
| 1 | minute. | |
Directions
Place spinach and water in a stockpot over medium-high heat. Cover and cook until wilted, about 6 minutes. Transfer spinach to a colander. With the back of a large spoon, press out as much liquid as possible. When cool, chop drained spinach. Melt butter in a medium saucepan over medium heat. Add crema Mexicana, quesa crema, chili powder, nutmeg, sugar and lime zest. Cook stirring until cheese melts. Add spinach and toss. Preheat broiler to 550 degrees. Spoon spinach mixture into a buttered casserole dish. Pour melted butter over bread crumbs in a small dish and stir to coat. Sprinkle bread crumbs over spinach, then top with paprika. Broil until bread crumbs have browned and spinach mixture is hot and bubbling, about from The Austin American Statesman typed by jessann :)