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Home » Espinaca: A Clone of Abuelo’s Spinach Casserole (+Video)

Espinaca: A Clone of Abuelo’s Spinach Casserole (+Video)

Preview: Espinaca combines spinach, corn, and mushrooms with cream cheese and green chilies. It’s a spicy side dish or dip similar to Abuelo’s version.

Try this recipe for Espinaca, a tasty spinach casserole with a Tex-Mex spin. Take a look at these fabulous ingredients –mushrooms, red bell peppers, spinach, and corn, mixed together and spiced with a chipotle cheese sauce.

Top off this party with plenty of gooey cheese to make a spicy and savory dip or side dish.

Guaranteed to draw a crowd!

Serving Espinaca as a dip. Shown with tortilla chips surrounding dip on a plate with a spoon.

Recipe Inspiration

Abuelo’s was the first restaurant we visited when businesses began to open up after the lockdown. My favorite items on the menu are side dishes. This recipe is one I’ve duplicated along with another one for their Cheesy Jalapeño Mashed Potatoes.

Because espinaca is rather rich, it makes a tasty spinach dip, too. Serve with tortilla chips.

Ingredients and Substitutions:

  • SPINACH: Frozen spinach is the easiest way to go but fresh is also good. Try to get as much moisture out of it as you can
  • MUSHROOMS: Fresh sliced button mushrooms are my first choice. Fresh Baby Bellas would be just as good. Substitute canned mushroom pieces if you don’t have fresh. They will be cheaper and easier.
  • BACON: 2 slices of bacon is no big deal if you keep cooked bacon in your freezer. Microwaving two pieces of bacon doesn’t take long either.

    Costco sells bags of cooked bacon pieces that are shelf-stable until you open them. They would be the perfect solution for this recipe as well as for your next pizza.
  • CHIPOTLE PEPPERS IN ADOBO SAUCE: Buy these in a small can. They add a lot of heat and interest to this recipe. Freeze the remaining peppers for future use. (See directions below.)

    If you aren’t much for spicy food, I would cut back a little on these peppers.
  • ONION: White or yellow onions are best.
  • RED BELL PEPPERS: If you don’t have red bell peppers, use yellow or orange peppers. Green peppers will give your recipe a different flavor vibe since they are not as sweet.
  • CORN: Fresh would be fabulous, but I generally use frozen corn for convenience.
  • PROCESSED CHEESE: Velveeta is my processed cheese of choice.
  • CREAM CHEESE: This recipe is spicy enough that you can use low-fat cream cheese if you prefer.
  • JACK OR CHEDDAR CHEESE: You could leave this out if you don’t have it. Personally, I like to double the cheese.
Baked Espinaca as a side dish or casserole

***Kitchen Secret for Chipotle Chilies

Chipotle chiles are smoked, dried jalapeños. They can be purchased in a can packed in adobo sauce.

Since this stuff is potent and powerful, I drop each individual whole pepper with a portion of sauce onto a cookie sheet covered with waxed paper.

Freeze, then remove frozen pepper portions to a zippered plastic bag and return to the freezer. Take out only the portion you need and chop finely for this recipe.

What do I serve with Espinaca?

Pita chips or tortilla chips are ideal if you are using this as a dip. Abuelos serves it as a side dish or casserole with Cheesy Jalapeño Mashed Potatoes.

Since it is plenty spicy on its own, I like to serve it with rice or plain mashed potatoes.

Can I make this recipe ahead of time?

Yes–up to 24 hours ahead of time. Mix it all together up until the last step. Refrigerate.

Sprinkle shredded cheese on top and place the prepared spinach into a preheated oven about 20 minutes before serving.


How To Make Espinaca

1. Microwave spinach until soft but still bright green.
2. Use an old but clean tea towel to squeeze out the excess moisture in the spinach. Set aside.
3. Fry bacon in a large skillet. Remove from the pan leaving the grease behind.

4. Soften the peppers, onions and garlic in the bacon grease for a couple of minutes.

5. Add cream cheese and Velveeta.

6. Heat on “LOW” until cheese. melts.

7. Add corn, spinach, and bacon. Stir.

8. If the Espinaca seems too thick, add milk starting with 1/4 cup. You will need less if you are serving this as a side dish than if you want to use it as a dip.

Spinach casserole with chips on the side
9. Sprinkle grated cheese on top. Heat in the oven until dip is hot and the cheese is melted.

Need more snack ideas for a get-together?


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    Did you enjoy this recipe? Help others (and me). Leave a rating on the recipe card itself underneath the picture. No comment required. Thank you.

    Hope to see you again soon!
    Paula

    p.s. Questions or suggestions? Email me: paula at saladinajar.com.


    Yield: 6 servings

    Espinaca like Abuelo's

    Espinaca as a dip

    Spinach, corn, and mushrooms combine with cream cheese and green chilies to make a spicy and savory dip or side dish.

    Prep Time 40 minutes
    Cook Time 10 minutes
    Total Time 50 minutes

    Ingredients

    • 10 oz. bag chopped, frozen spinach
    • 8 oz. fresh mushrooms, sliced or coarsely chopped
    • 2 slices bacon, 1/4-inch pieces
    • 1-2 teaspoons chipotle in adobo sauce, finely chopped (Go with the lesser amount if you don't like spicy food.)
    • 1/2 onion, finely chopped (approximately 1/2 cup)
    • 1/4 cup red bell pepper, chopped
    • 1 teaspoon garlic, minced
    • 1-1/2 teaspoons seasoning salt
    • 5 ounces processed cheese like Velveeta, cubed
    • 3 ounces cream cheese
    • 1 cup frozen (thawed) or fresh whole kernel corn,
    • 1/2 cup (2 oz) grated Monterey Jack or Cheddar Cheese

    Instructions

    1. Snip a small corner of the bag of frozen spinach. Place onto a plate and microwave (still in the bag) 3 minutes to thaw. Spinach should still be bright green. Pour into a strainer and mash with a spoon to get as much liquid out as you can. Set aside.
    2. Sauté bacon pieces in a medium skillet until crispy. Remove the bacon and pour off all but a tablespoon of grease.
    3. Sauté mushrooms in the same skillet. When brown, add chipotle, onion, bell pepper, and garlic, cooking until vegetables are softened. Season with salt.
    4. Over low heat, add cream cheese and processed cheese to the veggies. Stir to melt and combine.
    5. Stir in corn, spinach, and bacon.
    6. If using this recipe as a dip, add 1/4 to 1/2 cup or more of milk and stir to make it more "dippable." Pour into a 1-1/2 quart baking dish. (See the notes below.)
    7. Sprinkle grated cheese on top and heat in a microwave for 2-4 minutes on HIGH or a conventional oven at 350˚F for about 10 minutes or until heated through and cheese melts.

    Notes

    If this recipe is too thick, add milk. Start with about 1/4 cup and keep adding until it seems right. If you are serving this as a dip, you may need to add a half a cup or even more. Likewise, if you chill this before serving, you will likely want to stir in some additional milk.

    Leftover idea: Fill a flour tortilla with 2-3 tablespoons of espinaca and sprinkle with cheese. A quick trip to the microwave makes a very tasty lunch or snack.

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    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 955mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 14g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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    magnoliasouth

    Friday 6th of October 2017

    Actually, I mince the entire can of chipotles and also wrap them "individually" in waxed paper, then freeze them. Most recipes call for minced chipotles and that's one less thing.

    Just as another tip (for Asian food lovers), I do the same (almost the same) thing for ginger. I peel and slice them into pieces, then wrap each with waxed paper and freeze. When a recipe calls for grated or minced, it's much easier to work with a frozen piece. The texture is a bit different but who eats ginger alone? In the recipe no one knows at all and the flavor is still the same. I got very annoyed with Cook Illustrated for having the nerve to knock freezing ginger because "we don't like the texture." SERIOUSLY? What a waste.

    As for the recipe, it sounds delicious! I think you're probably right about the Tex-Mex, which is what I grew up eating. People say Tex-Mex isn't authentic but if Mexicans make and eat it, then uh, it's authentic. It's just a fusion of European and Mexican food. Fusion is the in thing. It cracks me up that you can eat fusion food without complaining that it's not authentic but if you call it Mexican and it has spinach, then it's not authentic and they forget the "fusion" part. New Mexico likes to claim it's authenticity but um, it has European tones as well! The only "authentic" you'll get is in a tiny village in Mexico... serious digression here.

    I'm glad I found your version of it. I like this one and will try it out this weekend. :)

    Paula

    Friday 6th of October 2017

    Magnolia, Thanks for sharing more tips. I totally agree with you regarding the ginger. Good idea on the chipotle. Then you only have to mess with it once. Hope the Espinaca turns out for you.

    Patti

    Friday 5th of March 2010

    Thank you so much for this recipe. I LOVE Abuelo's Espinaca and was wondering how I could recreate it. Now I can!!

    Sue

    Friday 22nd of January 2010

    What a great hint about the canned chipotle chilies! I love to use them, but never need the whole can. Thanks.

    Katrina

    Thursday 21st of January 2010

    That looks so good! I love spinach. Just had some creamy spinach soup tonight that was really good. (I always only buy 2% cheeses and the less fat cream cheese. I can't tell a difference.)

    Susie

    Thursday 21st of January 2010

    yum...i would choose to eat the whole thing as a dish! would make a great food while watching the cowboys play. since the season is over now, let's remember this recipe for next year!