Chili's Skillet Queso

This copycat Chili's Skillet Queso recipe makes a warm melted cheese dip. Make it at home using simple ingredients like Velveeta and chili.

5 from 7 votes

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Course: Side Dish

Cuisine: American

Keyword: chili's copycat, skillet queso

Prep Time: 2

Cook Time: 13

Total Time: 15

Servings:

Calories: 170kcal

Author: Kate | You Say Potatoes

Equipment

Large Skillet

Ingredients

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

Instructions

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.

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Notes

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.

Nutrition

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.