Elizabeth Fendley'S Spinach Con Queso - cooking recipe

Ingredients

1 box frozen chopped spinach, thawed
1 lb. Mexican Velveeta cheese
1/2 lb. Velveeta cheese
1 (8 oz.) can sliced mushrooms, drained
1/4 c. milk
sliced jalapeno peppers (fresh or canned) to taste
1 can Ro-Tel tomatoes and chilies
1 Tbsp. cilantro

Preparation

Thaw spinach.
Squeeze until dry.
In a microwavable bowl, combine cheese (cut into cubes), mushrooms, spinach, tomatoes, cilantro and peppers.
Microwave 3 minutes on High and stir. Repeat until cheese is melted.
Add milk and microwave 2 minutes on Medium-high.
Serve with warm flour tortillas (tear in half, roll and dip).