Yield: 24 portions
Portion Size: 2 shrimp in sauce with 1 oz chips

Yellow onions, peeled, thinly sliced 3 cups
Vegetable oil, divided7 tbsp
RO*TEL QUESO (recipe at 6 cups
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained64144 602453 cups
Cayenne pepper 2 tsp
Large shrimp, peeled, deveined, butterflied 2 lb
Cheddar Jack cheese, shredded, divided 1-1/2 cups
Tortilla chips, warmed 24 oz
Cilantro for garnish  


  1. Sauté onions in 3 tablespoons oil in a skillet for 7 to 10 minutes or until browned.
  2. Combine onions, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies and cayenne pepper in a large container.
  3. Refrigerate until service.
  4. To make FOUR PORTIONS: Sauté 1/2 cup (about 8 pieces) shrimp in 2 teaspoons oil in a skillet for 3 minutes or until pink.
  5. Combine shrimp and 1-1/2 cups queso mixture in a greased 12-ounce oven-safe dish; sprinkle with 1/4 cup Cheddar Jack cheese.
  6. Bake at 350°F for 7 to 10 minutes or until golden brown. Serve with 4 ounces tortilla chips.
  7. CHEF'S NOTE: Shrimp can be placed on top of queso for visual appeal, if desired.
© ConAgra Foodservice. All Rights Reserved.