Espinaca Cebolla Y Queso Recipe

Wash and prep spinach

Rinse the spinach thoroughly in cold water, removing any grit. Drain well and spin dry in a salad spinner or pat dry with kitchen towels. Remove and discard thick stems; chop larger leaves coarsely so you have bite-sized pieces (about 3–4 cm).

Slice onion and mince garlic

Peel and thinly slice the yellow onion into half-moons. Peel and finely mince the garlic cloves; keep them together for immediate use.

Measure out cheeses, cream, and seasonings so everything is within reach before cooking.

Sauté onion

Heat a large skillet over medium heat. Add the olive oil and butter. When the butter is melted and shimmering, add the sliced onion. Cook, stirring occasionally, until the onion softens and begins to caramelize, about 8–10 minutes. Reduce heat slightly if the onion starts to brown too fast.

Add garlic and spices

Add the minced garlic, ground cumin, and crushed red pepper flakes (if using) to the onions. Stir and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Wilt the spinach

Add the spinach to the pan in batches, using tongs to turn and fold each addition into the warm onion-garlic mixture. The spinach will quickly wilt; continue adding until all is incorporated. This should take about 3–5 minutes. Once wilted, increase heat to medium-high for 30–60 seconds to evaporate excess moisture.

Season and bind

Reduce heat to low. Sprinkle the kosher salt and black pepper over the wilted spinach and stir to combine. Add the sour cream (or crema) and lime juice; stir until the spinach is evenly coated. Taste and adjust salt, pepper, or lime juice as needed.

Add cheeses

Remove the pan from heat. Stir in the crumbled queso fresco so it softens into the warm spinach. If using shredded Oaxaca (or other melting cheese) and you want it melted through, return the pan to low heat for 1–2 minutes, stirring until the cheese has melted and created a creamy texture. If you prefer distinct curds, simply fold the queso fresco in off the heat.

Sprinkle chopped cilantro over the top if using and give a final gentle toss.

Transfer the Espinaca Cebolla y Queso to a warm serving bowl. Serve immediately with warm tortillas or toasted bread. This dish makes a great side or a topping for grilled proteins, tacos, or as a filling for quesadillas.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid breaking the cheese texture.