Queso Fundido with Barbeque Shrimp

By garciamoss

Ingredients

• 2 cups mozzarella, shredded
• 1 cup queso fresco, crumbled
• 2 cups Monterey jack cheese, shredded
• 1 pound medium shrimp, cleaned, tails off
• 2 tablespoon dry rub, homemade or store bought
• 1 cup spicy or mild barbeque sauce, homemade or store bought
• 1 small red bell pepper, diced
• 1 jalapeño pepper, diced
• Olive oil
• Salt and pepper

Preparation

Step 1

1. In a bowl, combine the shrimp with the dry rub, pinch of salt and pepper and a drizzle of olive oil. Cover and keep chilled until ready to use.

2. In a medium saute pan, heat 2 tablespoons of olive oil to medium heat. Add the red peppers and jalapeño and cook for 3 to 4 minutes, just until peppers are soft. Season with just a pinch of salt and pepper. Remove from heat and let cool. Preheat oven to 375ºF.

3. In a 13x9 baking dish, combine the three cheeses, set aside. In another saute pan, heat 2 to 3 tablespoons of olive oil to medium/high heat. Remove shrimp from refrigerator. When oil is heated, add the shrimp and quickly stir fry it for a few minutes. Add the barbeque sauce and just cook for a few seconds. Remove from heat.

4. Gently stir the shrimp into the cheese and top with sauteed peppers. Cover with foil and bake for 20 to 25 minutes. Uncover and bake under the broiler for 2 to 3 minutes. Serve with tortilla chips or warm tortillas. Good as a party appetizer; yields up to 12 servings.