Categories: Appetizers, Dip, Shrimp, Tex-Mex
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
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In a medium saucepan, heat the oil over medium heat.
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Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
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Add the garlic and cook until fragrant, about 1 minute.
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Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
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(The mixture should look somewhat dry.) Add the milk and bring to a simmer.
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In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
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Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
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Transfer to a mini crockpot or fondue pot.
- Serve warm, with the tortilla chips for dipping.