CopycatSpices
Chili's Skillet Queso
Make Chili's famous Skillet Queso dip at home with perfectly melted cheese, seasoned beef, and just the right amount of heat.
chilis · casual-dining · appetizer
🕑Prep5 min
🍳Cook15 min
⏱Total20 min
🍽Serves8
⭐DifficultyEasy
Ingredients
- 1 lb Velveeta cheese, cubed
- 1/2 lb ground beef
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1/4 cup whole milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Tortilla chips for serving
Instructions
- 1.Brown the beef. Cook the ground beef in a skillet over medium-high heat, breaking it into very fine crumbles. Drain the fat completely.
- 2.Season the beef. Add the chili powder, cumin, garlic powder, and cayenne pepper to the browned beef. Stir and cook for 1 minute until fragrant.
- 3.Melt the cheese. Add the cubed Velveeta, undrained Rotel tomatoes, and milk to the skillet. Reduce the heat to low and stir constantly until the cheese is completely melted and smooth, about 5-7 minutes.
- 4.Adjust consistency. If the queso is too thick, add a little more milk, one tablespoon at a time, until you reach the perfect dipping consistency.
- 5.Serve hot. Transfer to a warm serving bowl or keep it in the skillet for the authentic Chili's presentation. Serve immediately with tortilla chips for dipping.
Chili’s Skillet Queso is the appetizer that every table orders. Served bubbling hot in a cast iron skillet with warm tortilla chips, this cheesy, meaty, slightly spicy dip is dangerously addictive. With just a handful of ingredients and 15 minutes, you can have this crowd-pleasing dip ready for game day, parties, or a cozy night in.
The Secret
The Rotel tomatoes with green chilies are the single most important ingredient beyond the cheese. They add the perfect balance of heat, acidity, and texture to what would otherwise be plain melted cheese. Using the juice from the Rotel can (do not drain it) adds flavor and helps thin the queso to the right dipping consistency.
Pro Tips
- Break the ground beef into the finest crumbles possible — it should almost disappear into the queso.
- Keep the heat low when melting the Velveeta. High heat causes it to separate and become oily.
- For a spicier version, use the “Hot” variety of Rotel tomatoes or add extra cayenne.
- This queso thickens as it cools. Reheat in the microwave in 30-second intervals, stirring in between, adding a splash of milk if needed.
