SHRIMP CON QUESO
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.
Provided by Ms B.
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
SEAFOOD QUESO DIP
This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.
Provided by Trident Seafoods
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
- Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
- Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
- Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.
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