For the ranchera salsa:
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, stemmed, seeded, and cut in half
1/2 cup cilantro
Salt

For the shrimp queso flameado:
4 cups (16 ounces) 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 or flour tortillas, for serving