Queso Flameado with Chipotle Ranchera Shrimp Salsa

Queso flameado with Chipotle ranchera shrimp salsa

So the other day I’m trying to decide what to make for dinner, and I realize that I am craving fried shrimp something fierce. I mean, fierce. So I try to talk myself out of it. Because swimsuit season is approaching, and fried shrimp can be quite detrimental to the waistline. And I don’t really need them, it’s just a craving. But I tell myself that I can absolutely have shrimp for dinner, I just can’t fry it.

So. I put it on top of a bunch of melted cheese instead. Because that’s soooo much better and healthier than frying it. It is! Why are you laughing? Okay, fine…

queso flameade with chipotle ranchera shrimp salsa

I can’t tell you this little dish is low-cal, but it is insanely delicious. I found it on one of my favorite food blogging sites, The Homesick Texan.

A+, Lisa. Seriously, A+. This is incredibly tasty and satisfying. If you’re unfamiliar, queso flameado is the Tex-Mex version of the Mexican appetizer dish queso fundido. Queso flameado is popular around Houston and closer to the Mexico border; growing up in Dallas, I’d actually never heard of it as a kid. But, it’s so delicious. I mean, it’s melted cheese! How bad can it possibly be? So good, y’all….

Queso Flameado with Chipotle Ranchera Shrimp Salsa

{One year ago: Tin Roof Ice Cream}

Source: lightly adapted from The Homesick Texan

Ingredients:
1 (14-oz.) can diced tomatoes, preferably fire roasted
1 very small yellow onion, sliced
2 garlic cloves, peeled and smashed
2 jalapeños, stemmed, seeded, and thickly sliced
1 chipotle in adobo chile
1/2 cup cilantro
Kosher salt
8 oz. Monterey Jack cheese, shredded
8 oz. pepper jack cheese, shredded
1 lb. small shrimp, peeled and deveined, tails removed
3 tsp olive oil, divided
2 tsp lime juice
1/4 tsp kosher salt
1/4 tsp black pepper
Pinch of cayenne
1 clove garlic, minced
Tortilla chips, or warmed tortillas, for serving

Directions:
Place the tomatoes, onion, garlic, and jalapeños in a medium pot. Bring the pot to a boil and then turn the heat down to low and simmer for 10-15 minutes or until the onion, garlic and jalapeño are softened. Turn off the heat and cool for 10 minutes.
Preheat the oven to 350°F. To make the queso flameado, lightly grease a 10-inch cast-iron skillet and add all the shredded cheese to the skillet. Set aside.
Meanwhile, as the salsa is cooling, toss the shrimp with 2 teaspoons of the olive oil, lime juice, salt, pepper, and cayenne. After the salsa has cooled, pour it into a blender or a food processor, along with the chipotle and cilantro, scraping the sides of the pan to get out all of the salsa. Pulse the salsa until roughly chopped. Add salt to taste.
At this point, place the skillet with the cheese in the oven and bake until the cheese is melted and bubbling, about 10-15 minutes.
While the cheese is baking, in the same pot that you used for the salsa, heat up the remaining 1 tsp of olive oil on medium heat. Add the garlic and shrimp along with any marinade juices, and cook the shrimp until they are pink and firm, about 3-5 minutes, stirring occasionally.
Turn the heat to low as soon as the shrimp are cooked. Pour the ranchera salsa into the shrimp and stir to combine. Let it go for a couple more minutes or until the sauce has warmed up again. Taste and adjust seasonings.
Remove the cheese from the oven and spoon on top of the cheese the shrimp and ranchera salsa. Serve warm with tortilla chips or warmed tortillas. You’ll need a spoon for scooping the dip. Enjoy!

One response to “Queso Flameado with Chipotle Ranchera Shrimp Salsa

  1. Pingback: Lemon Basil Roast Chicken | The Texan New Yorker

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