Name: Shrimp queso flameado with ranchera salsa
Yield: 8
Ingredients: 1 14-ounce can diced tomatoes, preferably fire roasted; 1/4 medium yellow onion, peeled; 2 whole cloves garlic, peeled; 2 jalapeños, cut in half and seeded; 1/2 cup cilantro; Salt; 16 ounces (4 cups) Monterey Jack, shredded; 1 pound small shrimp, peeled and deveined; 3 teaspoons olive oil, divided; 2 teaspoons lime juice; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; Pinch of cayenne; 1 clove garlic, minced; Warm corn tortillas or flour tortillas, for serving