1 cup Pecans, chopped
1 tbsp Oil
1 cup Salsa, chunky, drained
10 oz Frozen spinach, squeezed dry
10 oz Monterey jack cheese, shredded
8 oz Light cream
1/2 cup Black olives, sliced
1 cup Pecans, chopped
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Preheat oven to 400°. Saute onion 'til tender. Stir in salsa and spinach and cook two minutes more.
Transfer to 1 1/2 qt baking dish. Stir in two cups jack cheese, cream cheese, cream & olives.
Sprinkle with pecans.
Bake about 30 minutes until hot & bubbly; cover with foil last 15 minutes to prevent burning. Top with remaining Jack and serve hot.
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