- 1 small onion, diced
- 1 poblano chile, seeded and chopped
- 1 pound queso Oaxaca or Monterrey Jack, grated
- ¼ cup whole milk
- 2 tablespoons flour
- 4 tablespoons vegetable oil
- ½ pound 16/20 count raw peeled and deveined shrimp
- 1 ounce tequila
- salt to taste
Heat a small skillet. Add 2 tablespoons oil and flour, then cook, stirring constantly, until flour becomes a light brown.Slowly whisk in milk. Add cheese a small amount at a time, stirring constantly until the mixture is well blended. Pour cheese mixture in a greased casserole pan. Then place in a preheated 350° oven.
Heat the remaining oil is another skillet. Add onion, chile and shrimp, then cook until shrimp is opaque (3-4 minutes). Remove from heat and add tequila. Return to heat and cook for another minute.
Remove cheese mixture from the oven and combine with shrimp.
Serve with toasted flour tortillas or tortilla chips.