Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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1 jalapeno, seeded and minced
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2 cloves garlic, minced
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3/4 cup milk
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2 cups shredded monterey jack cheese
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1 tablespoon cornstarch
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1 lb medium shrimp, cooked,peeled,deveined and finely chopped
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hot mexican hot pepper sauce, to taste
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tortilla chips, for dipping
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2 cups shredded extra-sharp cheddar cheese
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1 (16 ounce) can peeled tomatoes with juice, drained and finely chopped
Instructions
- 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.