Afterburners with Spicy Quesco Dip

Pat Morris


These shrimp stuffed peppers are a quick, easy and delicious appetizer. Serve them with the spicy Queso dip. If you want it milder, use Monteray Jack or another white cheese other than the Peppe Jack.


★★★★★ 1 vote

6 (2 appetizers each)
25 Min
20 Min


  • 12
    unpeeled medium-size fresh shrimp
  • 12
    jalapeño peppers
  • 6 slice
    bacon, cut n half lengthwise
  • 1
    small onion, diced
  • 1 Tbsp
  • 1 clove
    garlic, minced
  • 1 pkg
    (16-oz.) pepper jack velveta, cubed
  • 1 can(s)
    1 (10-oz.) diced tomatoes and green chilies
  • 2 Tbsp
    chopped fresh cilantro
  • ·
    tortilla chips (if desired)

How to Make Afterburners with Spicy Quesco Dip


  1. For Appetizers:

    Peel shrimp, and devein.

    Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

    Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

    Broil 5-1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.
  2. For Queso Dip:

    Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
  3. Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro.
  4. Serve with the Shrmp appetizers and tortilla chips (if desired).

Printable Recipe Card

About Afterburners with Spicy Quesco Dip

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Seafood #Appetzers

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