Real Recipes From Real Home Cooks ®

afterburners with spicy quesco dip

(1 rating)
Recipe by
Pat Morris
Augusta, GA

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 rating)
yield 6 (2 appetizers each)
prep time 25 Min
cook time 20 Min
method Broil

Ingredients For afterburners with spicy quesco dip

  • 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
    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).