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Shrimp con Queso

1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 (16-ounce) can peeled tomatoes in juice, drained and finely chopped
3/4 cup milk
2 cups (8-ounces) shredded Monterey jack cheese
2 cups (8-ounces) shredded extra-sharp cheddar cheese
1 tablespoon cornstarch
1 pound medium shrimp, cooked, peeled, deveined and finely chopped
Mexican-style hot pepper sauce, to taste
Tortilla chips for dipping

1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and jalapeno and cook, stirring often until the onion is translucent, about 4 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until they give off their juices and evaporate, about 5 minutes. (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
3. In a medium bowl, toss the Monterey jack and cheddar with the cornstarch. Stir the cheese into the milk mixture, a handful at a time, stirring each batch until it melts before adding another. Stir in the shrimp. Season with the hot sauce. Transfer to a mini crockpot or fondue pot. Serve warm with the tortilla chips for dipping.

Makes 6 to 8 servings.