Shrimp Con Queso - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 medium onion, chopped
    1 jalapeno, seeded and minced
    2 cloves garlic, minced
    1 (16 ounce) can peeled tomatoes with juice, drained and finely chopped
    3/4 cup milk
    2 cups shredded monterey jack cheese
    2 cups shredded extra-sharp cheddar cheese
    1 tablespoon cornstarch
    1 lb medium shrimp, cooked,peeled,deveined and finely chopped
    hot mexican hot pepper sauce, to taste
    tortilla chips, for dipping
Preparation
    In a medium saucepan, heat the oil over medium heat.
    Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
    Add the garlic and cook until fragrant, about 1 minute.
    Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
    (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
    In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
    Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
    Transfer to a mini crockpot or fondue pot.
    Serve warm, with the tortilla chips for dipping.

Leave a comment