Chili’s White Spinach Queso

1 tablespoon canola oil
2 cups baby spinach leaves
2 tablespoons butter
2 tablespoons flour
3/4 cup whole milk
1/2 teaspoon garlic powder
8 ounces white American cheese
2 cups Jack cheese
pico de gallo (optional)
queso fresco crumbles (optional)
guacamole (optional)

Set the oven to broil.
In a cast iron skillet add the canola oil on medium high heat.
Add the spinach and cook until just wilted, then remove from the pan.
Add the butter to the pan, then the flour, stir and cook for 20 seconds before adding in the milk slowly.
Add in the garlic powder and whisk well before adding in the cheeses.
Stir the mixture for 1-2 minutes until thick and bubbly then add in the spinach and stir.
Broil for 1-2 minutes or until golden brown on top.
Top with salsa, queso and guacamole (optional).

Pico de gallo

1 large jalapeno , stemmed (halve and remove seeds for less heat)
1 can tomato juice [11-12 oz]
1 small white onion , chopped
2 medium tomatoes , cored and chopped
1/2 cup coarsely chopped cilantro leaves
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon ground cumin
2 tablespoons canola oil

Place the jalapeno chili peppers in a food processor with the tomato juice and pulse until almost smooth.
Transfer to a medium bowl and add the onions, tomatoes, cilantro, salt, pepper, cumin and oil, stirring to combine.
Taste and adjust seasoning. Serve with tortilla chips.