“Seafood with cheese is taboo for many cooks,” Alex Stupak says, “but Mexican cuisine disregards that rule.” So, too, does Stupak by pairing Jack cheese with plump shrimp for his queso fundido, a Mexican rendition of fondue. Slideshow: More Quick Mexican RecipesRecipe from Food & Wine America's Greatest New Cooks 

Alex Stupak

Gallery

© Christina Holmes

Recipe Summary

total:
25 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Zippy, citrusy sparkling wine: NV German Gilabert Cava

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