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.