Copycat Chili's Skillet Queso
Ingredients
- 16 oz Velveeta
- 15 oz can Hormel Chili, no beans
- 1 cup whole milk
- 4 tsp. chili powder
- 1 T. fresh lime juice
- 2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cayenne pepper or less for less heat
- 1 bag Tortilla chips for serving
Instructions
- Cut the Velveeta into 1-inch cubes.
- Add the cubed Velveeta, can of chili, milk, chili powder, lime juice, paprika, cumin, and cayenne to a medium saucepan over medium heat.
- Stir frequently until the cheese is fully melted and the mixture is smooth, about 8 to 10 minutes.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally, until the dip is thickened and the spices have fully bloomed.
- Taste and adjust seasoning as needed. Transfer to a small slow cooker on “warm” for serving.
- Serve warm with sturdy tortilla chips.
Notes
Store leftovers in the fridge for up to 5 days.
Reheat with a splash of milk over low heat.
You may decide to serve this in a pre-heated cast iron skillet for restaurant-style presentation.
