This copycat Chili's Skillet Queso recipe makes a warm melted cheese dip that's perfect for chips, crackers, or your favorite vegetables. Make it right at home using simple ingredients like Velveeta cheese and no bean chili!
Chili's Skillet Queso is one of the most popular appetizers on their menu. It is creamy, cheesy, and full of flavor.
It's served with crunchy tortilla chips making it a great start to any meal or a tasty snack.
But who wants to go out to eat all the time? Especially when you can make this delicious skillet queso right at home!
Chili's Grill & Bar is a popular American casual dining restaurant chain founded in Texas in 1975. There are now over 1600 locations throughout the US.
We'll show you how to make a copycat Chili's Skillet Queso that is just as good, if not better (in my humble opinion), than the original!
You'll simply melt Velveeta cheese in a skillet along with a can of Hormel no-bean chili to create the perfect balance of flavor along with a few spices.
Serve this creamy goodness alongside some chips or your favorite crackers and enjoy it at parties, game days, or any time you're in the mood for a tasty snack!
I even like using it as a wing sauce for Louisiana Rub Wings. Yum!
Why Make This Recipe
You'll get a restaurant-style appetizer right at home.
The entire dish is made with just 6 ingredients including spices.
Customize by adding more spice or seasonings.
Chili's skillet queso is a super popular menu item, but now you can make it from scratch right at home!
It takes just 20 minutes to make from start to finish.
This queso is a real crowd-pleaser. We love taking it to cookouts, tailgates, and game day parties.
- Velveeta Cheese - This cheese product is key to getting a smooth and creamy texture.
- Hormel No Bean Chili - You can find this chili in the canned chili aisle of your local grocery store. It adds amazing flavor without being too spicy.
- Milk - Helps the mixture melt and turn into a texture you can dip into.
- Spices - A mix of chili powder, paprika, and cayenne pepper adds a layer of smokiness and spice to the queso.
- For Serving - Top with chopped cilantro and serve with lime wedges and chips on the side for a well-rounded flavor.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Chili's Skillet Queso recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Add to skillet: To a large skillet or pot, add the cubed Velveeta, chili, milk, and spices. Turn the heat to medium.
Melt the queso: Stir the queso over the heat until the cheese is fully melted and becomes emulsified into a thick cheese sauce. If you like a really smooth cheese, use an immersion blender to smooth it out.
Garnish and serve: Remove the skillet from the heat and transfer it to a heat-safe trivet. Top with chopped cilantro, and lime wedges, and serve with tortilla chips.
When preparing the Velveeta, make sure you cut it into even-sized cubes to ensure it will all melt evenly.
If you're using an immersion blender to make the cheese dip even more smooth and creamy, you may need to transfer it to a deeper pot to keep it from splashing up when blending.
This chili queso can be served immediately, but it will thicken slightly as it cools. If you want to reheat it, add a little milk to thin it out again and heat over low heat until warmed through.
If you want more spice in your chili queso, add more chili powder or cayenne pepper to taste.
Use different types of Velveeta cheese including the Jalapeno or Queso Blanco flavors.
Try serving your chili's queso recipe with chopped jalapenos, green onions, or diced tomatoes on top for more flavor.
For a cheesy chili queso fundido, add some crumbled chorizo sausage to the chili before adding the cheese.
Instead of using canned chili, try using homemade chili to mix in with the dip.
Storage & Freezing
This skillet queso chili's is best served fresh, but it will keep in an airtight container in the fridge for up to a week. Reheat over low heat, adding additional milk as needed to thin it out.
Freezing is not recommended.
Yes, the Chili's appetizer does contain ground beef from the addition of chili to the cheese. You can customize it by using a vegetarian chili.
We don't recommend making it more than an hour or two in advance as the cheese may start to separate and get grainy.
Serve it with salsa, tortilla chips, fresh vegetables, or your favorite crackers. You can also use it as a filling for quesadillas or burritos.
More dip recipes
We hope that you love this tasty Chili's queso! Be sure to also check out these other dip recipes too!
We hope you love this Chili's copycat recipe as much as we do! Be sure to check out these other great restaurant copycat recipes too.
Chili's Skillet Queso
- Large Skillet
- 12 ounces Velveeta cheese cut into small cubes
- 15 oz Hormel no bean chili canned
- ¾ cup milk
- 2 teaspoons chili powder (or to taste)
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Add all queso ingredients to a large skillet or pot over a medium heat, along with the other queso ingredients.
- Stir until everything is melted and heated through.
- Use an immersion blender to make the queso a bit smoother (or use a blender).
Tip: If your skillet isn’t big enough to avoid splashing, pour the queso into a large bowl before using the immersion blender.
- Serve your Chili's skillet queso warm with a little chopped cilantro on top and a wedge of lime, with tortilla chips to dip.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.