Creamy Mexican Spinach (Espinaca) - An Abuelo's Restaurant Copycat

Name: Creamy Mexican Spinach (Espinaca) - An Abuelo's Restaurant Copycat
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 10 ounces frozen spinach; 2 slices bacon (diced); 8 ounces fresh mushrooms (chopped or sliced); ¼ cup diced yellow onion; 1 teaspoon minced garlic ((1 clove, minced)); 2 tablespoons chipotle in adobo sauce (finely chopped); 1 teaspoon seasoning salt; 6 ounces Velveeta processed cheese (cut into cubes); 4 ounces cream cheese (cut into cubes); 1 cup frozen southwest corn ((or Mexican-style corn, * see note if you can't find either)); 1/4 to 1 cup hand-shredded Monterey jack cheese & sharp cheddar; 3 tablespoons milk

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Creamy, cheesy, and loaded with bold, smoky flavors, this Creamy Mexican Spinach is my take on Abuelo’s Restaurant’s famous Espinaca side dish. Perfect as a dip, a side dish, or even a topping, it’s a crowd-pleasing copycat recipe you’ll want to make again and again!

Nikki’s Recipe Rundown

Taste: Creamy and smoky with just the right amount of spice from the chipotle in adobo. The cheeses make it rich and super flavorful.
Texture: Smooth and creamy with little pops of crunch from the bacon and corn. The spinach adds a nice, earthy touch to balance it all out.
Ease: This is a simple recipe with easy steps and everyday ingredients. Frozen spinach keeps things quick, while fresh veggies and pantry staples make it a dish you can pull together anytime!
Pros: It’s so versatile! You can serve it as a dip, a side dish, or even on top of nachos or baked potatoes. The bold flavors make it a hit with just about everyone.
Considerations: The chipotle gives it some heat, so you can add more or less depending on how spicy you like it.
Recipe Repeatability: 100%! This is one you’ll want to make again and again. It’s perfect for weeknights, potlucks, or anytime you need something that’s easy and crowd-pleasing.

Whenever I sneak away for a girls’ day with my mom, sister, and daughter, filled with shopping and laughs, one of our favorite stops is Abuelo’s Mexican Restaurant. The first time I tried their Espinaca side dish, I was completely hooked. Creamy, cheesy, and bursting with bold, smoky flavors—I couldn’t resist dipping their endless chips into it. Right then and there, I knew I had to figure out how to make it at home. After a few tries (and realizing bacon was the key to bringing it all together), I finally got it just right!

Now, it’s a staple in my house. We whip it up for Taco Tuesday all the time, and it’s the perfect side for just about any Mexican or Tex-Mex dish. But honestly? We also love snacking on it for family game nights or while watching a big game. Whether you’re hosting a fiesta or just hanging out with the family, this dish always hits the spot!

Ingredients Needed for Espinaca

A labeled image of ingredients needed to make creamed Mexican spinach.

Fresh Mushrooms: Use your favorite variety, sliced or coarsely chopped, for a meaty texture that absorbs the other flavors beautifully.
Yellow Onion: A mild, sweet onion that blends seamlessly into the dish. Dice it finely for even cooking.
Minced Garlic: Freshly minced garlic adds a punch of aromatic flavor. Use jarred garlic for a shortcut if you’re in a rush.
Chipotle in Adobo Sauce: Smoky, spicy, and flavorful. Use sparingly or adjust to your spice to your taste. Be sure to finely chop for even heat throughout the dish.
Seasoning Salt: Enhances the overall flavor. Use your go-to brand or blend for best results.
Velveeta Cheese: A classic choice for its smooth, creamy melt. Perfect for creating that rich, cheesy base.
Cream Cheese: Adds tanginess and an ultra-creamy texture to the mix.
Southwest Corn: A colorful mix that includes bits of peppers for a slight crunch and sweetness. Use straight from frozen—no need to thaw.
Monterey Jack & Sharp Cheddar: Hand-shredded cheese melts better than pre-shredded. Use a mix of these two for a gooey, cheesy finish. Or use your favorite.
Milk: Helps adjust the consistency, especially if you’re serving this as a dip. Add gradually to avoid making it too thin.

Variations and Substitutions

Switch Up the Cheese: Swap Monterey Jack for pepper jack if you’re craving more spice, or use a Mexican cheese blend for added flavor.
Add Protein: Stir in cooked, shredded chicken or cooked chorizo for a heartier dish. These proteins pair beautifully with the smoky, creamy base.
Boost the Veggies: Add diced red bell peppers or jalapeños for a pop of color and a touch of crunch. You could also toss in some black beans for extra fiber and texture.
Go Fresh with Corn: If you have fresh or roasted corn on hand, feel free to use that instead of frozen for a sweeter, slightly smoky touch.
Lower the Heat: If you prefer a milder dish, use less chipotle in adobo or substitute it with a pinch of smoked paprika for smoky flavor without the spice.
Make It Dairy-Free: Use your favorite dairy-free cheeses and a plant-based milk to create a vegan-friendly version.
Herby Twist: Sprinkle in some chopped cilantro or fresh parsley at the end for a burst of freshness.

How To Make Espinaca (Creamed Mexican Spinach)

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Preheat the Oven and Prep the Spinach

Preheat the oven to 350℉.

Start by thawing your frozen spinach—no need to overthink this. Just snip a corner of the bag and microwave it for about 3 minutes on a plate. Once it’s thawed, pour it into a strainer.

When it’s cool enough to handle, press out as much liquid as you can. I use a paper towel or a cheesecloth to wring it out.

This step is key to keeping your dish creamy, not watery. Set it aside for later.

Step 2 | Cook the Bacon until Crispy

Next up, grab your bacon and dice it into little pieces (about ¼ inch). Heat up a medium skillet over medium-high heat and let the bacon do its thing until it’s crispy and golden about 4-6 minutes.

Scoop out the bacon and leave about a tablespoon of that delicious grease in the pan—this is where the magic happens!

Step 3 | Sauté the Veggies

In the same skillet, toss in your fresh mushrooms, diced onion, minced garlic, and a couple of tablespoons of finely chopped chipotle in adobo sauce. Don’t forget a sprinkle of seasoning salt to bring it all together.

Cook everything for 4-5 minutes, stirring occasionally, until the veggies are softened and bursting with flavor.

Step 4 | Add Creamy Cheeses to Make the Sauce

Turn the heat down to low and add your Velveeta and cream cheese cubes right into the skillet with the veggies. Stir gently!

The cheeses will take about 2-3 minutes to melt into a creamy, dreamy base for your dish.

Step 5 | Combine

Now it’s time to bring the party together! Stir in your thawed, drained spinach, the southwest corn straight from the freezer, and that crispy bacon you set aside earlier. If the mixture feels a little thick, don’t worry—you can add a splash of milk (a tablespoon at a time) until it’s just the way you like it.

Adding spinach and corn to cheese sauce in a skillet.

Step 6 | Top with Cheese and Bake

For the grand finale, sprinkle your hand-shredded Monterey Jack and sharp cheddar cheese right over the top. This can be done right in the skillet or transfer to a 1-quart baking dish if you prefer!

Adjust depending on how much cheese you like. If you really want the spinach to shine through, just use a little 1/4 cup, or if you want it extra cheese to dip, use 1 cup (or as much as you like)!

To melt the cheese you have two options: For a soft melt, cover the skillet with a lid and let the cheese melt slowly over low heat. If you prefer a more bubbly golden topping, pop the (oven-safe) skillet or baking dish into a 350˚F oven for about 10-15 minutes!

Serve it up warm, and enjoy every creamy, smoky bite!

This espinaca dish is perfect as a dip with tortilla chips, a side for taco night, or even as a topping for baked potatoes or nachos. Trust me, this one’s a keeper!

A casserole dish with creamy Mexican spinach.

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Recipe Tips

Drain the Spinach Thoroughly: Make sure you squeeze out as much water as possible from the thawed spinach. Excess liquid will make the dish watery, and we’re aiming for rich and creamy!
Adjust the Spice Level: Chipotle in adobo sauce packs a smoky punch, so start with a small amount and taste as you go. You can always add more for extra heat but can’t take it out!
Melt Cheese Slowly: When adding the Velveeta and cream cheese, keep the heat low and stir gently. Rushing this step can cause the cheese to break or become grainy.
Customize the Thickness: If serving this as a dip, add milk one tablespoon at a time until you reach your desired consistency. For a side dish, keep it thick and hearty.
Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that can affect the texture. Shredding your cheese ensures it melts beautifully.
If want the cheese on top to be extra bubbly, broil for the last 2 minutes.
Keep It Warm: If serving at a party or gathering, keep the dish warm in a slow cooker on the “keep warm” setting. Stir occasionally to prevent sticking.
This can also be placed in individual ramekins for serving. This is how they serve it at Abeulo’s Mexican restaurant!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! You’ll need about 1 pound of fresh spinach. Sauté it in a skillet until wilted, then let it cool and squeeze out any excess liquid before using it in the recipe.

How spicy is this dish?

The chipotle in adobo sauce gives it a smoky heat, but you can easily adjust it to your taste. Use less if you prefer a mild dish, or add extra if you love some spice

A scoop of creamy mexican spinach on a plate with an enchilada.

What to Serve with Espinaca

Tortilla Chips: This is a classic dipper and a must-have for parties or casual snacking. Serve this along with guacamole or fresh salsa.
Tacos: Whether it’s chicken, ground beef, veggie, or steak tacos. Espinaca makes a creamy, cheesy side dish.
Enchiladas: Serve it alongside saucy enchiladas or enchilada casserole for a Tex-Mex feast.
Fajitas: Pair this creamy Mexican Spinach with sizzling fajitas for a fun, flavor-packed meal.
Grilled or pan-fried Proteins: It goes beautifully with grilled chicken, steak, or shrimp. The smoky, cheesy flavors complement grilled meats perfectly.
Baked Potatoes: Spoon it over baked potatoes for an easy meal.
Nachos: Drizzle it over a plate of nachos as a cheesy topping.
Game Day Spread: Include it in your appetizer lineup with sliders, wings, and veggie platters.

A wooden spoon scooping a serving of Mexican creamed spinach.

Storage for Mexican Creamed Spinach

Make Ahead: Prepare the Espinaca up to the point of adding the shredded cheese on top. Cover and refrigerate for up to 24 hours. When ready to serve, heat in the oven at 350°F until warmed through and bubbly, about 15-20 minutes.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Let the dish cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat in a skillet over low heat, stirring occasionally until warmed through. You can also microwave it in 30-second intervals, stirring between each round. If it seems too thick, add a splash of milk to bring back its creamy texture.

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