Source: Abuelo's Restaurant - Lubbock, Texas

5 pounds fresh leaf spinach, cleaned, stemmed
    and chopped
1 cup 1/4-inch diced smoked bacon
1 tablespoon butter
3 cups sliced fresh mushrooms
1 tablespoon chipotle pur? with adobo sauce
2 cups fresh diced onion
3 tablespoons fresh minced garlic
1/3 cup fresh diced red bell pepper
1 1/2 tablespoons seasoning salt
8 ounce processed cheese, cut into 2-inch cubes
6 ounce cream cheese, cut into 2-inch cubes
2 cup frozen whole-kernel corn
1/4 to 1/2 cup grated Monterey jack and
    Cheddar cheese combined

Braise spinach in stock pot until limp but still bright green. Brown bacon in saucepan and drain, discarding drippings. Add butter to bacon in pan. Add mushrooms, chipotle puree, onions, garlic, red bell pepper and seasoning salt and saut?until onions and mushrooms are tender. Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring continuously. Place spinach in strainer and press to remove all water. Place spinach in cheese mixture and stir well. Add corn and stir well. Cook for an additional threeminutes and stir continually. Place in casserole and top with grated cheese. Heat in oven until cheese is melted.

Serves 8 to 10.