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.
SHRIMP CON QUESO DIP
Make and share this Shrimp Con Queso Dip recipe from Food.com.
Provided by Little Bee
Categories Cheese
Time 30m
Yield 11 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
- Dip may be frozen for up to 6 weeks.
SHRIMP ENCHILADAS CON QUESO
Mexican food from the coast!
Provided by Lynette !
Categories Seafood
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. Peel and devein the shrimp. Set aside and keep cold.
- 2. Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
- 3. Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
- 4. Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
- 5. Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!
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