afterburners with spicy quesco dip
(1 rating)
These shrimp stuffed peppers are a quick, easy and delicious appetizer. Serve them with the spicy Queso dip. If you want it milder, use Monteray Jack or another white cheese other than the Peppe Jack.
(1 rating)
yield
6 (2 appetizers each)
prep time
25 Min
cook time
20 Min
method
Broil
Ingredients For afterburners with spicy quesco dip
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12unpeeled medium-size fresh shrimp
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12jalapeño peppers
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6 slicebacon, cut n half lengthwise
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1small onion, diced
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1 Tbspoil
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1 clovegarlic, minced
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1 pkg(16-oz.) pepper jack velveta, cubed
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1 can1 (10-oz.) diced tomatoes and green chilies
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2 Tbspchopped fresh cilantro
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tortilla chips (if desired)
How To Make afterburners with spicy quesco dip
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1For Appetizers: Peel shrimp, and devein. Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
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2For Queso Dip: Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
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3Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro.
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4Serve with the Shrmp appetizers and tortilla chips (if desired).
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