Zutaten für Calhoun's Knoxville Tennessee Spinach Maria
- 1 (10 ounce) package frozen chopped spinach
- 2 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese, cubed
- 8 ounces cheddar cheese, cubed
- 8 ounces Monterey Jack cheese, cubed and 1/2 cup grated Monterey Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Zubereitung von Calhoun's Knoxville Tennessee Spinach Maria
- Thaw 10 oz package of frozen spinach.
- Squeeze out as much excess water as possible from the thawed spinach.
- In a 4-quart saucepan, heat 2 cups milk, 1 teaspoon salt, and ½ teaspoon black pepper over medium heat until just below a boil.
- Reduce heat and simmer.
- While the milk simmers, sauté 1 medium onion, chopped, in 1 tablespoon butter over medium heat for 5-8 minutes until softened.
- Add the sautéed onion to the saucepan with the milk and spices.
- In a small saucepan, melt 5 tablespoons butter. Whisk in ¼ cup all-purpose flour until completely blended.
- Cook over low heat for 2-3 minutes, stirring constantly.
- Add the butter-flour mixture to the saucepan with the milk, onion, and spices. Stir until the sauce thickens.
- Cut 8 oz Monterey Jack cheese and 8 oz cheddar cheese into small cubes. Add to the saucepan and stir until completely melted and blended into the sauce. Be careful not to burn the sauce.
- Remove from heat and let cool for 15 minutes.
- Add the drained spinach to the cheese sauce and mix until completely blended.
- Spoon the mixture into an 11x9x2 inch baking dish or a large casserole dish. Top with ½ cup grated Monterey Jack cheese.
- Bake at 350°F (175°C) for 12-15 minutes, or until hot and bubbly.
- Serve warm as a side dish or appetizer with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
11g
Fat
85g
Carbs
5g
