- 2 teaspoons extra-virgin olive oil
- 1 small onion, halved and thinly sliced
- 1 garlic clove, minced
- 1 serrano chile—halved, seeded and thinly sliced
- Kosher salt
- 3 plum tomatoes, diced
- 1 1/2 tablespoons finely chopped oregano
- 2 dozen medium shrimp, shelled and deveined
- 1 pound Monterey Jack cheese, shredded
- Warm corn or flour tortillas, for serving
How to make this recipe
In a large nonstick skillet, heat the oil until shimmering. Add the onion, garlic, chile and a generous pinch of salt and cook over moderate heat until the onion is softened and just lightly browned, about 8 minutes. Add the tomatoes and oregano and cook until the tomatoes just start to break down, about 5 minutes.
Season the shrimp with salt. Nestle them in the tomato sauce and cook over moderate heat, turning once, until just curled and opaque throughout, about 4 minutes. Add the cheese and cook over low heat, stirring, until the cheese is melted. Season the <em>queso fundido</em> with salt, transfer to bowls and serve at once, with warm tortillas.
Zippy, citrusy sparkling wine: NV German Gilabert Cava