CHEESY SHRIMP FAJITA DIP
Yield Portion Size
3 cups |
Yellow onions, peeled, thinly sliced
|
7 tbsp |
Vegetable oil, divided
|
6 cups |
RO*TEL QUESO (recipe at conagrafoodservice.com)
|
3 cups |
Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
|
2 tsp |
Cayenne pepper
|
2 lbs |
Large shrimp, peeled, deveined, butterflied
|
1-1/2 cups |
Cheddar Jack cheese, shredded, divided
|
24 oz |
Tortilla chips, warmed
|
Cilantro for garnish
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 166 mg | 17% |
Carbohydrate | 27 g | 9% |
Cholesterol | 79 mg | 26% |
Total Fat | 18 g | 28% |
Iron | 1 mg | 7% |
Potassium | 59 mg | 0% |
Calories | 322 kcal | 16% |
Sodium | 757 mg | 32% |
Protein | 13 g | 26% |
Polyunsaturated Fat | 2 g | 12% |
Saturated Fat | 4 g | 22% |
Sugars | 2 g | 0% |
Dietary Fiber | 2 g | 6% |
Vitamin C | 3 mg | 5% |
Vitamin A | 303 iu | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Sauté onions in 3 tablespoons oil in a skillet for 7 to 10 minutes or until browned.
-
Step 2
Combine onions, RO*TEL QUESO, Ro*Tel® Diced Tomatoes & Green Chilies and cayenne pepper in a large container.
-
Step 3
Refrigerate until service.
-
Step 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.
-
Step 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.
-
Step 6
Bake at 350°F for 7 to 10 minutes or until golden brown. Serve with 4 ounces tortilla chips.
-
Step 7
CHEF'S NOTE: Shrimp can be placed on top of queso for visual appeal, if desired.
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