This Chili’s skillet queso copycat is a simple appetizer made in under 10 minutes. It’s a crowd-pleasing dip for any occasion.
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Copycat Skillet Queso Recipe
If you’ve been missing that warm, melty Chili’s skillet queso, this easy copycat brings it right back to your kitchen. It’s made in under 10 minutes with Velveeta, chili, milk, and southwest spices like cumin and chili powder with a smooth, creamy, craveable texture.
It’s the perfect game-day dip and pairs so well with other easy appetizers like my Chili’s salsa or Velveeta queso. Warm tortilla chips, a hot skillet, and you’re all set with one of the best warm cheesy appetizers or party dips.
How to Make Chili’s Skillet Queso
Start by melting the Velveeta in a medium skillet over low heat. Stir in the chili, milk, cumin, chili powder, and a pinch of salt until everything is smooth and creamy. The mixture should look silky and loose enough to scoop with chips.
Let it warm gently, stirring often so the cheese stays melty and doesn’t scorch on the bottom. If it feels too thick, add a splash more milk to keep that restaurant-style texture. Once it’s bubbling around the edges, pull it off the heat.
Recipe Tips
- Serve it hot: Skillet queso is best straight from the pan with warm tortilla chips.
- Keep it smooth: If the queso looks grainy, the heat may be too high. Lower the heat and stir gently until the texture becomes smooth and velvety again.
- Prevent over-thickening: Queso naturally thickens as it sits. Put in a slow cooker on warm or keep it on low heat. Give it a quick stir to maintain that creamy, dip-able texture.
- Thin as needed: If it becomes too thick, whisk in a small splash of milk to loosen it back up without diluting the flavor.
More dip recipes you’ll love include 7 layer dip recipe, bean dip with cream cheese and cheesy chicken enchilada dip.
More Queso Dip Recipes
Chili’s Skillet Queso
Video
Ingredients
- 16 ounces Velveeta cheese , cubed
- ½ cup evaporated milk
- 2 15 ounce cans no-bean chili
- ½ teaspoon salt
- ¾ teaspoon chili powder
- ¾ teaspoon cumin
tortilla chips, for serving
Instructions
- Melt Velveeta: In a skillet, over medium heat, melt 16 ounces cubed Velveeta cheese, stirring constantly until smooth.
- Add chili and milk: Add 1/2 cup milk and 2 cans of no bean chili. Stir well.
- Add spices: Add 1/2 teaspoon salt, 3/4 teaspoon chili powder, and 3/4 teaspoon cumin.
- Heat: Stir until heated through.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Mix-ins and Variations
- Spicy queso: Stir in a few spoonfuls of diced green chiles, jalapeños, or a splash of hot sauce for extra heat.
- Chunky chili queso: Add additional canned chili or cooked seasoned ground beef to make it heartier.
- Tex-Mex style: Mix in a little paprika, garlic powder, or taco seasoning for more southwestern queso flavor.
- Queso blanco twist: Swap half the Velveeta for white American cheese for a lighter-colored, ultra-creamy white skillet queso version.
- Fresh topping add-ins: Finish with cilantro, green onions, or a sprinkle of smoked paprika.
Recipe FAQs
Yes. You can try making a homemade substitute using a mix of shredded cheddar, a splash of milk, and a little sour cream to help it melt smoothly. Just keep in mind that I haven’t tested this variation, so the texture won’t be exactly the same as using Velveeta.
Absolutely. Add everything to a small slow cooker and heat on low for about 1 to 2 hours, stirring occasionally until the queso is melty and smooth. Switch to the warm setting to keep it dip-ready for parties or game day.
Let the skillet queso cool, then store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk to bring back that creamy, dip-able texture.
