SHRIMP AND BACON QUESO FUNDIDO
Yield Portion Size
| 2-1/2 lbs |
Shrimp, peeled, deveined, butterflied (3 cups)
|
| 1/4 cup |
Vegetable oil
|
| 9 cups |
Chihuahua cheese, shredded, divided
|
| 1-1/2 cups |
Bacon, cooked, crumbled
|
| 1-1/2 cups |
Poblano peppers, fire roasted, seeded, 1/4-inch diced
|
| 3 cups | |
| 24 oz |
Tortilla chips
|
|
Cilantro for garnish
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 344 mg | 34% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 124 mg | 41% |
| Total Fat | 25 g | 38% |
| Iron | 1 mg | 8% |
| Potassium | 44 mg | 0% |
| Calories | 399 kcal | 20% |
| Sodium | 850 mg | 35% |
| Protein | 22 g | 45% |
| Polyunsaturated Fat | 2 g | 9% |
| Saturated Fat | 10 g | 51% |
| Dietary Fiber | 1 g | 4% |
| Vitamin C | 16 mg | 27% |
| Vitamin A | 173 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Saute shrimp in a large skillet in vegetable oil for 2 to 3 minutes or until opaque. Remove from heat; cut into 1/2-inch pieces.
-
Step 2
To make FOUR PORTIONS: Combine 1/2 cup cooked shrimp, 3/4 cup cheese, 1/4 cup bacon, 1/4 cup poblano peppers and 1/2 cup salsa.
-
Step 3
Spread mixture into a greased 9-inch oven safe dish; top with 3/4 cup cheese.
-
Step 4
Bake at 350°F for 20 minutes or until golden brown. Serve with 4 ounces tortilla chips.
-
Step 5
CHEF'S NOTE: Shrimp can also be placed on top after baking for visual appeal. If you are unable to find Chihuahua cheese, shredded mozzarella can be substituted.
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