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

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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