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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, heat the oil over medium heat. | 2. Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes. | 3. Add the garlic and cook until fragrant, about 1 minute. | 4. Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes. | 5. (The mixture should look somewhat dry.) Add the milk and bring to a simmer. | 6. In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch. | 7. Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce. | 8. Transfer to a mini crockpot or fondue pot. | 9. Serve warm, with the tortilla chips for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
jalapeno	1		seeded minced	1.6312	0.3656	0.0512	0.0208
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato juice	1	can	peeled drained chopped	61.934	12.8604	3.0967	1.0565
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
monterey jack cheese	2	cups	shredded	-	-	-	-
extra sharp cheddar cheese	2	cups	shredded	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
shrimp	1	lb	cooked peeled deveined chopped	321.8674	4.1253	61.6988	4.5787
hot mexican pepper sauce				-	-	-	-
tortilla chip				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.