Prep

• Seed and finely dice the jalapenos; set aside
  2 large jalapenos
• Take the heavy cream out of the fridge and let it warm to room temperature
• Bring a large pot of water to high heat; in the meantime, fill a big bowl full of ice water and set it next to the pot of hot water
• Working in batches, submerge the spinach leaves into the hot water for 2 minutes; remove using a spider or tongs and place the spinach in the cold water bath; repeat until all spinach leaves are blanched; remove any big stems from the spinach while it's in the cold water; drain and set aside
  20 ounces raw spinach
• In a large skillet on medium heat, add butter; once butter is melted sprinkle in flour and combine using a wooden spoon; stir this up real good then add half of the chopped jalapenos; cook another 2-3 minutes until you can smell the jalapenos
  4 tablespoons unsalted butter, ¼ cup all-purpose flour
• Add heavy cream, onion powder, garlic powder, cayenne powder and the smoked jalapeno cream cheese; combine on medium heat until the cream cheese is melted; add in the spinach
  1½ cups heavy cream, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper, ⅓ cup Aloquette smoked jalapeno cream cheese
• Combine the spinach in the skillet until it's well coated and cook it for about 5-8 more minutes until the spinach begins to shrink
• Add parmesan cheese; stir well; add salt and black pepper if needed; transfer to serving bowl and enjoy
  2 tablespoons shredded parmesan cheese