5 lbs fresh spinach leaves, cleaned,stemmed and chopped
1 cup smoked bacon, in 1/4 inch dice
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon pureed chipotle chile in adobo
2 cups fresh diced onions
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounces processed cheese, cut into 2 cubes 6 ounces cream cheese, cut into 2 cubes
2 cups frozen whole kernel corn
1/2 cup grated monterey jack and cheddar cheese blend, combined
Preheat oven to 350°F.
Braise spinach in stock pot until limp but still bright green.
Place spinach in strainer and press to remove all water.
Brown bacon in saucepan and drain, discarding drippings.
Add butter to bacon in pan.
Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
Place spinach in cheese mixture and stir well.
Add corn and stir well.
Cook for an additional three minutes stirring continually.
Place in casserole sprayed with cooking spray and top with grated cheese.
Heat in oven until cheese is melted