Preparation

Step 1 out of 17

Make the Potatoes:

Step 2 out of 17

Preheat oven to 425 °F

Step 3 out of 17

Melt butter in a small skillet or microwave. On a sheet pan, add all ingredients and coat potatoes well. Place in a single layer on a parchment lined baking sheet.

Step 4 out of 17

Bake in oven for 30 to 40 minutes. Flip often and baste potatoes.

Step 5 out of 17

Make the Queso Dip (see notes for prep and cook time):

Step 6 out of 17

Remove casing from chorizo sausage. In a small skillet, over medium heat, brown chorizo.

Step 7 out of 17

After meat loses the pink color (two minutes), add diced onion and garlic. Continue cooking for approximately eight minutes until crispy, breaking up the meat into small pieces.

Step 8 out of 17

Remove from heat and set aside.

Step 9 out of 17

In a medium bowl, combine cream cheese and habanero cheese. Add chorizo mixture and mix well.

Step 10 out of 17

Transfer mixture into a 6” casserole dish and set aside. Place into oven when potatoes have 15 minutes cooking time left.

Step 11 out of 17

Make the Beer Cheese Dip (see notes for prep and cook time):

Step 12 out of 17

In a medium pot, over medium heat, melt butter. Add onion and cook for two minutes stirring often with wooden spoon. Add flour and continue cooking for three minutes until everything is cohesive and looks like wet sand.

Step 13 out of 17

Reduce heat to medium low, and slowly, add beer, stirring until well combined.

Step 14 out of 17

Slowly add cheese while continuing to stir. Remove from heat and set aside.

Step 15 out of 17

Make the Ranch Dip:

Step 16 out of 17

Add your favorite ranch dressing to a bowl and stir in chopped parsley. Make sure the parsley is evenly distributed.

Step 17 out of 17

Remove Potatoes and Queso Dip from oven. Transfer dips to small bowls and serve.