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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Chile con Queso made with Shrimp!! This is a winner at our house! I sometimes use the smaller salad shrimp (purchased frozen at Sam's club) and don't chop. Add more jalapeno or hot sauce, to taste. 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 |
Directions:
1. In a medium saucepan, heat the oil over medium heat.
2. Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
5. (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
6. In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
7. Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
8. Transfer to a mini crockpot or fondue pot.
9. Serve warm, with the tortilla chips for dipping.
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