Copycat Chili’s Skillet Queso Recipe

Rich, golden queso served in a rustic bowl with tortilla chips and fresh cilantro on the side.

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Craving Chili’s famous skillet queso? This Copycat Chili’s Skillet Queso Recipe is creamy, cheesy, and packed with bold flavors. Ready in 15 minutes!

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You ever take one bite of something and immediately think, Welp, I’m never stopping until this is gone? That’s me with Chili’s skillet queso.

I can still remember the first time I had it—one of those casual Friday nights when you just need to eat something comforting. My friends and I grabbed a booth, ordered some drinks, and before I could even scan the menu, someone yelled, “Queso! We need the queso!” And let me tell you, we did not regret it. The moment that warm, melty cheese hit the table, conversation stopped. It was every person for themselves.

Fast forward a few weeks, and I found myself craving that same rich, creamy, slightly spicy dip. But let’s be real—I didn’t want to change out of my sweatpants and head to a restaurant. So, I did what any queso-loving person would do: I recreated it at home. And holy wow, this version is spot on.

It’s got that ultra-smooth texture, the perfect mix of spices, and a little hint of lime to bring it all together. And the best part? It’s ridiculously easy. No complicated steps, no fancy ingredients—just pure cheesy goodness in 15 minutes. If you love Chili’s queso as much as I do, trust me, you need this recipe in your life.

Why You’ll Love This Copycat Chili’s Skillet Queso Recipe?

  • Tastes just like the restaurant version. That same creamy, smoky, slightly spicy flavor? Yep, it’s all here.
  • Quick and easy. No waiting around—just melt, mix, and dig in.
  • Made with simple ingredients. You probably have most of them in your kitchen already.
  • Perfect for any occasion. Whether it’s game night, a party, or just a regular Tuesday, queso always wins.
  • Customizable. Want it spicier? Smoother? Meatier? You’re in charge here.

Rich, golden queso served in a rustic bowl with tortilla chips and fresh cilantro on the side.

Ingredient Notes:

Let’s talk about what makes this queso so good:

  • Velveeta Cheese: Say what you will about processed cheese, but nothing melts like Velveeta. It’s the key to that silky, smooth texture.
  • Whole Milk: Helps keep things creamy and dippable.
  • No-Bean Chili: Adds a rich, meaty depth of flavor without making the queso too chunky.
  • Fresh Lime Juice: This tiny splash makes a huge difference. It cuts through the richness and adds a subtle brightness.
  • Spices (Chili Powder, Paprika, Cumin, Cayenne, Salt): This mix gives it that signature smoky, slightly spicy kick.
  • White Onion & Cilantro: Sprinkled on top for a pop of fresh flavor. Even if you think you hate cilantro, give it a chance here.
  • Corn Tortilla Chips: Because what’s queso without chips? Go for a thick, sturdy brand—flimsy chips won’t survive the dip.

Close-up of a smooth and cheesy queso dip garnished with fresh cilantro leaves in a white bowl

How To Make Copycat Chili’s Skillet Queso?

You won’t believe how easy this is. Here’s how to make it:

Step 1. Melt the Cheese

Grab a cast iron skillet (or a regular saucepan) and set it over medium heat. Add the Velveeta cheese and milk, stirring constantly until the cheese is fully melted and smooth. This should take about 4 minutes—don’t walk away, or you might end up with a sticky mess.

Step 2. Add the Good Stuff

Once the cheese is melty perfection, stir in the no-bean chili, lime juice, chili powder, paprika, cumin, salt, and cayenne pepper. Let everything simmer for about 5 minutes, stirring occasionally. At this point, your kitchen is going to smell amazing.

Step 3. The Final Touch

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While the queso is heating up, mix the chopped white onion and cilantro in a small bowl. Once the queso is ready, sprinkle this fresh topping over the top for a little extra flavor and texture.

Step 4. Serve & Enjoy

Remove from heat and serve immediately with warm tortilla chips and salsa. Pro tip: If you want to keep it warm for a party, transfer it to a slow cooker on the “keep warm” setting. That way, it stays melty and dippable for hours.

A spoonful of velvety queso topped with diced tomatoes and cilantro, ready to be enjoyed.

Storage Options:

Got leftovers? (Unlikely, but let’s pretend.)

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Reheat: Warm it slowly on the stovetop over low heat, stirring often. You may need to add a splash of milk to thin it out.
  • Freezing is not recommended. The texture won’t be the same when reheated.

Variations and Substitutions:

Want to mix things up? Here are some fun tweaks:

  • Make it spicier: Add extra cayenne or throw in some diced jalapeños.
  • Make it heartier: Stir in cooked ground beef or chorizo.
  • Try different cheese: Swap some of the Velveeta for Monterey Jack for an extra rich queso.
  • Dairy-free option: Use almond milk and dairy-free cheese—though the texture may be slightly different.

A creamy and vibrant queso dip topped with fresh cilantro served with grilled tortilla chips for dipping.

What to Serve with Copycat Chili’s Skillet Queso?

Queso is good on everything, but here are a few top picks:

  • Tortilla Chips: The classic. Just make sure they’re sturdy enough to handle all that cheese.
  • Soft Pretzels: Because pretzels and cheese are meant to be together.
  • Loaded Nachos: Drizzle queso over tortilla chips with jalapeños, guac, and sour cream.
  • Tacos & Burritos: A spoonful of queso takes them to the next level.
  • French Fries: Because cheese fries = happiness.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! You can make it a day in advance and reheat it on low heat before serving. Add a little milk if needed to thin it out.

How do I keep queso from getting too thick?
If it starts to thicken, just stir in a splash of milk until it reaches the perfect consistency.

Can I make this in a slow cooker?
Absolutely! Let everything melt on low for 1-2 hours, stirring occasionally, then keep it on warm for serving.

Queso dip with a smooth texture, garnished with herbs, and paired with crispy chips for the perfect appetizer.

And there you have it—your very own Copycat Chili’s Skillet Queso, ready in just 15 minutes! Whether you’re making it for a party, game night, or just because (which is totally valid), this queso is guaranteed to disappear fast.

Try it out and let me know—did you follow the recipe exactly, or put your own spin on it? Either way, I need to hear how it turned out!

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A spoonful of velvety queso topped with diced tomatoes and cilantro, ready to be enjoyed.

Copycat Chili’s Skillet Queso Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
This Copycat Chili’s Skillet Queso Recipe is rich, creamy, and perfectly spiced, just like the restaurant favorite. Made with Velveeta cheese, no-bean chili, and a blend of seasonings, it’s an easy appetizer that comes together in just 15 minutes!
8 Servings

Ingredients

  • 16 ounces processed cheese such as Velveeta®, cut into 1-inch cubes
  • 1 cup whole milk
  • 1 15-ounce can no-bean chili (such as Hormel®)
  • 1 tablespoon fresh lime juice approximately 1 lime
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup finely chopped white onion
  • ¼ cup finely chopped fresh cilantro
  • 1 9-ounce package yellow or white corn tortilla chips
  • Salsa for serving

Instructions
 

Prepare the Ingredients

  1. Gather all ingredients and ensure the cheese is cubed, the onion and cilantro are finely chopped, and the lime is juiced.

Melt the Cheese

  1. In a large cast iron skillet or heavy-bottomed saucepan, combine the processed cheese and whole milk. Heat over medium heat, stirring continuously, until the cheese is fully melted and smooth. This should take approximately 4 minutes.

Add the Seasonings and Chili

  1. Once the cheese has melted, reduce the heat to low and stir in the no-bean chili, lime juice, chili powder, paprika, cumin, salt, and cayenne pepper. Stir thoroughly to ensure all ingredients are well incorporated. Allow the mixture to heat through for 5 minutes, stirring occasionally.

Prepare the Garnish

  1. While the queso is heating, mix together the chopped white onion and fresh cilantro in a small bowl.

Serve the Queso

  1. Once the queso is fully heated and all ingredients are blended, remove it from the heat. Sprinkle the prepared onion and cilantro mixture on top. Serve immediately with tortilla chips and salsa.
  2. Tip: To keep the queso warm for extended serving, transfer it to a slow cooker on the keep warm setting.

Notes

To make this recipe gluten-free:
  • Ensure the no-bean chili is certified gluten-free, as some canned varieties contain additives or thickeners that may include gluten.
  • Use gluten-free tortilla chips to avoid cross-contamination.
  • Double-check spice brands, as some pre-mixed spices may have fillers that contain gluten.
By following these modifications, you can enjoy a delicious gluten-free version of this classic queso dip!
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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