Ingredients
Scale
- 16oz Ribeye
- 12 oz Shrimp
- 8 oz pepper jack cheese block
- 1 large yellow onion, diced
- 1 cup milk
- 6 oz diced green chilies
- 1 can rotel tomatoes
- 1 tbsp avocado oil
- 1 tbsp steak seasoning
- ½ tbsp cajun seasoning
- Favorite chips for dipping
Instructions
- Cube a ribeye into 1×1 inch cubes then place in a bowl. Coat the steak in oil, then season with your favorite steak seasoning.
- Cut the shrimp into thirds then season the shrimp with a cajun seasoning.
- Combine in a cast iron skillet:: 8 oz cubed pepper jack, 16 oz Queso Blanco, 1 can rotel tomatoes, 6 oz diced green chilies, 1 diced and sautéed onion, 1 cup milk
- Cook the queso at 350°F for 20 minutes minutes until creamy, stir every 10 minutes
- Cook the cubed steak and cut up shrimp separately on a griddle until fully cooked.
- Top the queso with steak and shrimp then serve warm with chips and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
