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Copycat Chili’s skillet queso takes just minutes to make!! It’s not only simple but it’s delicious and addicting.
If you’ve had the bottomless Chips, salsa, and queso at Chili’s restaurant, then you’ll know just how good this Chili’s skillet queso is! Don’t forget your Salsa and Baked Tortilla Chips!!
So Cheesy!
We love appetizers, especially at holidays and special events like the Super Bowl. Dips are always a go to appetizer and this Chili’s skillet queso is a must.
The recipe is one the hubby wanted and has been dying for me to try. Every time we go to Chili’s he orders the queso and loves it! He knew we could find a copycat version and we did, and it taste JUST LIKE Chili’s version.
I LOVE the Chili’s Salsa as well. We only made one minor adjustment but we are so glad that we can now make the queso recipe and salsa at home without going to Chili’s (since going to a restaurant with 6 kids isn’t so easy these days!!)
Made in Minutes
Skillet queso is as easy as dump and heat!
COMBINE. Cut Velveeta into cubes. Place in a medium pot with the remaining ingredients.
HEAT. Stir and heat until all cheese is melted.
Serve immediately.
Crockpot method. Place all ingredients into a slow cooker and give it a good stir. Cook on low for 1-2 hours, long enough to let the cheese melt and become hot and smooth. Turn to the warm setting until ready to serve.
Recipe Tips + Storing Info
Make a perfect Chilis skillet queso or change it up a bit with any of these tips and suggestions.
Dip Chili’s queso in:
- Scoops are the best for picking up the dip, but normal Tortilla Chips work well.
- Use vegetables such as celery and carrots.
- Cut up crusty bread or Breadsticks.
- Pour over Tacos or Nachos.
Spice. To make it spicier, increase the amount of cumin and cayenne pepper, or consider topping the queso with sliced jalapenos.
Beef it up. Brown ground beef and mix it into the cheese dip.
Garnish. Top Chili’s queso recipe with chopped tomatoes, green onions, cilantro, and sour cream.
A Velveeta substitute can be made using 3½ cups of sharp cheddar cheese, ½ cup of milk, and ¼ cup of sour cream.
- Add these three ingredients to the saucepan and bring them to a boil. Add the remaining recipe ingredients and follow the recipe instructions. If needed, add more cheddar cheese to help thicken the dip, or milk to thin it out.
STORE Chili’s copycat queso in an airtight container in the fridge for up to a week. Reheat individual servings in the microwave or larger servings in the crockpot until warmed through.
Recipe FAQ
Are there beans in Chili’s queso dip?
There are no beans in this queso dip so be sure to use Hormel Chili- No Beans.
What cheese can I use instead of Velveeta to make Chili’s queso dip?
You can make a Velveeta substitute using sharp cheddar cheese, milk, and sour cream. See the above post for more instructions.
Can I freeze leftover Chilis queso dip?
The Chili’s skillet queso dip is best when freshly made or when stored in the fridge. However, you can freeze the dip for later just note that it may take on a slightly different texture. To reheat, heat it slowly over low heat stirring frequently. Add a little extra milk to help smooth out the texture.
For more delicious dips, try:
- Black Bean and Corn Salsa
- Queso Blanco
- Bean Dip
- 7 Layer Bean Dip
- Sweet Salsa Verde
- Spinach Artichoke Dip
5 from 23 votes
Chili’s Skillet Queso Recipe
By: Lil’ Luna
Copycat Chili's skillet queso takes just minutes to make!! It's not only simple but it's delicious and addicting.
Servings: 6
Prep: 5 minutes mins
Cook: 7 minutes mins
Total: 12 minutes mins
Ingredients
- 16 oz Velveeta Cheese
- 1 cup milk
- 1/2 teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 15 oz can Hormel Chili (no beans)
- 3 teaspoons chili powder (less if you want it more mild)
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
Instructions
Cut Velveeta into cubes. Place in a medium pot with the remaining ingredients.
Stir and heat until all cheese is melted.
Serve immediately.
Nutrition
Calories: 200kcal, Carbohydrates: 12g, Protein: 16g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 1239mg, Potassium: 358mg, Sugar: 8g, Vitamin A: 1650IU, Vitamin C: 0.7mg, Calcium: 486mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Appetizer
Cuisine: American
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Categorized as: American Recipes, Appetizers, Cuisines, , Mexican Recipes, Recipes
About Kristyn
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
More About Kristyn
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