- 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
- 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 queso fundido with salt, transfer to bowls and serve at once, with warm tortillas.
Zippy, citrusy sparkling wine: NV German Gilabert Cava
Contributed By Alex Stupak Photo © Christina Holmes Published