Copycat Chili’s Skillet Queso Recipe
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
- Gather all ingredients and ensure the cheese is cubed, the onion and cilantro are finely chopped, and the lime is juiced.
Melt the Cheese
- 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
- 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
- While the queso is heating, mix together the chopped white onion and fresh cilantro in a small bowl.
Serve the Queso
- 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.
- 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.