“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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