Shrimp Con Queso

• 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

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.

olive oil, onion, jalapeno, garlic, tomatoes, milk, shredded monterey jack cheese, cheddar cheese, cornstarch, shrimp, pepper sauce, tortilla chips

Taken from www.food.com/recipe/shrimp-con-queso-80615 (may not work)