Queso Fundido with Barbeque Shrimp

This is a fun dish to make for a party! I don't get a chance to make cheese filled foods at home too often because my husband works in a cheese factory, and is not that crazy about cheese, ha ha ... true story. So when I get an invitation to a party my thoughts go to cheese right away! Nine out of 10 people love cheese appetizers, so it's a sure winner. A few simple ingredients, but one of the most decadent dishes to enjoy. Serve up with homemade tortilla chips or warm tortillas. I like to have fun with the toppings and make it different everytime. If you are fortunate enough to live in an area where authentic Mexican cheeses are available, I would highly suggest trying this recipe with Oaxaca cheese as well, it's the bomb! Enjoy! But, most of all have fun with the cooking experience.

Yields up to 12 servings.

Ingredients:

2 cups mozzarella, shredded
1 cup queso fresco, crumbled
2 cups jack, 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 jalapeno, diced
olive oil
Salt and pepper

Directions:

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 jalapeno 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 for a party appetizer, yields up to 12 servings.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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