This skillet queso recipe inspired by Chili's most popular appetizer may be a copycat, but it has the same creamy, flavorful, melt-in-your-mouth taste. The blend of cheese and spices melts beautifully in a saucepan, leaving you with a smooth, silky texture perfect for dipping baked tortilla chips or fresh-cut veggies, or eating it by the spoonful over beef and bean chili and pico de gallo. The simplicity of the skillet queso makes it the ultimate option for last-minute gatherings and parties, not to mention it also works as a quick dish when you’re craving a savory snack.
How to Replicate That Restaurant Flavor
Though cheese is, of course, the main ingredient for our copycat skillet queso, the key to an irresistible bite is the spices. From chili powder, paprika, and cumin (as we show you here) to garlic powder, hickory smoke seasoning, and caraway seed, you can customize this skillet queso recipe to your liking and play with different flavors until you find another winning combination.
A block of Velveeta cheese is what the original recipe calls for, however, don’t
be afraid to mix and match different cheeses. Go for those that melt easily, like white American cheese, Monterey Jack if you want an extra kick, or Swiss and Gouda for a rich, buttery taste.
Ingredients
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1 16 ounce block Velveeta cheese
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1 can Hormel no bean chili
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1 cup milk
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2 teaspoon chili powder
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2 teaspoon paprika
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½ teaspoon cumin
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Tortilla chips, to serve
Directions
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Blend Chili
Place chili in a food chopper or blender and blend until smooth.
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Combine and Melt Ingredients
Place chili and all other ingredients in a saucepan over medium heat. Stir and heat until the cheese is melted and the mixture is smooth.
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Plate and Serve
Pour the skillet queso into a serving bowl and enjoy with tortilla chips.
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