Serves 6
25 min
Queso Fundido with Shrimp & Tomatoes
Recipe GLPR5b4b126fe3937d
A warm, melted Monterey Jack cheese dip studded with tender shrimp, fresh tomatoes, and aromatic oregano. Sautéed onions, garlic, and serrano chiles add layers of flavor to this creamy, savory appetizer or light main course. Serve with warm tortillas for dipping and scooping.
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Ingredients
2 teaspoons Extra-virgin olive oil
1 small Small onion, halved and thinly sliced
1 clove Garlic clove, minced
1 Serrano chile, halved, seeded and thinly sliced
Kosher salt
3 plum Plum tomatoes, diced
1½ tablespoons Fresh oregano, finely chopped
24 Medium shrimp, shelled and deveined
1 pound Monterey Jack cheese, shredded
Warm corn or flour tortillas, for serving
Directions
Heat the olive oil in a large skillet or shallow baking dish over medium heat. Add the sliced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn translucent.
Stir in the minced garlic and sliced serrano chile. Cook for another 30–60 seconds until fragrant, being careful not to burn the garlic.
Add the diced tomatoes and finely chopped oregano. Season lightly with kosher salt. Cook for 2–3 minutes, stirring gently, until the tomatoes begin to release their juices.
Add the shrimp to the skillet, distributing them evenly. Cook for 2–3 minutes per side until the shrimp turn opaque and reach an internal temperature of 145°F. Season with salt to taste.
Reduce the heat to low or transfer the skillet contents to a warm shallow baking dish. Scatter the shredded Monterey Jack cheese evenly over the shrimp and vegetable mixture.
If using a baking dish, place it in a preheated 375°F oven for 3–5 minutes, or simply cover the skillet until the cheese melts completely—about 2–3 minutes over low heat. Stir gently to combine.
Transfer the queso fundido to a serving dish if desired, or serve warm directly from the skillet. Accompany with warm corn or flour tortillas for dipping and scooping.
