Spicy Queso Blanco Creamy White Queso with Jalapeños and Habanero Heat Ingredients: 1 tablespoon butter 1 tablespoon finely chopped onion 1 jalapeño pepper, finely chopped (seeds removed for less heat) 1 small habanero pepper, minced (optional for extra spice) 2 tablespoons all-purpose flour 1 cup whole milk 1/2 cup heavy cream 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon garlic powder Salt to taste 2 tablespoons chopped cilantro (optional) Diced tomatoes or pico de gallo for topping (optional) Directions: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, jalapeño, and habanero. Sauté for 2–3 minutes until fragrant and softened. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes. Reduce heat to low and add the white American and Monterey Jack cheeses gradually, stirring until smooth and fully melted. Stir in garlic powder and salt to taste. Add chopped cilantro if using. Transfer to a serving bowl and top with diced tomatoes or pico de gallo for color and flavor. Serve warm with tortilla chips or as a topping for tacos, nachos, or burritos. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal per serving | Servings: 6 servings #queso #quesoblanco #spicydip #cheesedip #texmexflavors #partyappetizer #gamedaysnack #cheeselovers #jalapenoheat #meltycheese #appetizerideas #habanerocheese #mexicancheese #nachodip #cheesysnack #spicyqueso #dipparty #snackattack #homemadequeso #creamyandspicy This Spicy Queso Blanco is ultra-creamy with a fiery kick from jalapeño and habanero—perfect for your next party or Netflix binge!

Loaded Baked Potato with Steak, Shrimp & Broccoli 🥔🍤🥩 A hearty loaded baked potato topped with tender steak bites, juicy shrimp, steamed broccoli, and drizzled in a creamy cheddar sauce – a comforting meal in one! ⸻ Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 2 Calories: ~750 kcal per serving ⸻ Ingredients 🛒 • 2 large russet potatoes • 1/2 lb steak, cut into bite-sized cubes • 8 large shrimp, peeled and deveined • 1 cup broccoli florets, steamed • 1 cup shredded cheddar cheese • 1/4 cup heavy cream • 1 tbsp butter • 1 tbsp olive oil • Salt & black pepper, to taste • Fresh parsley, chopped (for garnish) ⸻ Instructions 👩‍🍳 1. Bake the Potatoes: • Preheat oven to 400°F (200°C). • Prick potatoes with a fork and bake for 45-50 mins until tender. • Once done, cut open and fluff with a fork. 2. Cook the Steak & Shrimp: • Season steak and shrimp with salt and pepper. • In a skillet, heat olive oil over medium-high heat. • Sear steak bites until browned and cooked through, about 3-4 mins. Remove. • In the same skillet, sauté shrimp for 1-2 mins per side until pink. 3. Make the Cheddar Sauce: • In a small saucepan, melt butter. • Add heavy cream and bring to a simmer. • Stir in cheddar cheese until melted and smooth. 4. Assemble the Loaded Potato: • Top each baked potato with steak bites, shrimp, and steamed broccoli. • Drizzle with the creamy cheddar sauce. • Garnish with fresh parsley for a pop of color. ⸻ Pro Tip: Swap the cheddar sauce for a spicy queso if you want a little heat!