This is Chili con Queso with a difference. For more heat, subsitute Pepper Jack for the Monterey Jack Cheese.

The secret to making Chili con Quesco is to keep the heat low when melting the cheese. The first time I ever made the dish, I had my heat too high and I had a stringy mess.

1 10 oz. bunch fresh spinach or 1 10 ounce package 
plain frozen spinach, cooked and finely chopped with
all the liquid pressed out
1 tablespoon oil
3 tablespoons finely minced onion
1 tablespoon flour
1 4 oz. can chopped green chilies, drained
1/2 cup whipping cream
3 oz package cream cheese, room temperature, cubed
8 ounces (2 cups)Monterey Jack or 
Pepper Jack cheese, grated.  

Tortilla chips for dipping

In a heavy medium saucepan, heat oil over medium heat. Add onion and cook, stirring until limp and clear, 3 to 4 minutes. Add flour and cook, stirring, 1 minute.

Add spinach and green chilies. Cook and stir until well mixed, about 1 minute. Add cream and cook until mixture begins to boil, about 1 minute.

REDUCE HEAT to low and gradually add cream cheese, stirring until cheese is melted, 1 to 2 minutes. Gradually add the Monterey Jack cheese, stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips for dipping. Server 4 to 6

Note: To keep mixture warm or to reheat, place onver a pan of hot, but not boiling water.