Chili’s Skillet Queso has been on the menu at Chili’s for years. Don’t miss this easy appetizer. While there are only two ingredients in the dip, it isn’t short on flavor.
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Easy Queso Dip Recipe
If you have never cooked before, I promise this is a recipe that you can prepare. You can make this one quickly and easily. No one will be able to tell that this queso didn’t come from Chili’s restaurant.
If you are looking for a hot appetizer that is sure to please, say, “cheese.” Everyone likes a cheesy dip, and if you throw in some ground beef, you have got yourself something truly special.
Chili’s Skillet Queso has been a popular starter at the chain’s restaurants for years just because it’s so delicious. But Chili’s queso dip is sure to become a favorite in your home because it is incredibly easy to make! Try whipping up a pot of Chili’s queso the next time you have to feed a crowd!
Why This Copycat Chili’s Skillet Queso Recipe is the One to Make
Sure, you could slave over a hot stove for hours and spend ten times as much money to make your Bean-less chili and cheese sauce, but you wouldn’t end up with something as tried-and-true as this skillet queso recipe. Instead, trust tradition and go with a block of yellow cheese and a red can. You won’t regret it.
Simplicity is the best, and this chili con queso recipe is just about as simple as it can get. There are only two simple ingredients you can easily find at any grocery store. Yep, that is it. From these humble ingredients, greatness is achievable, so don’t screw things up by trying to get all fancy.
- Velveeta cheese
- Canned chili without beans
I personally stock up on canned chili right before the Super Bowl. Some people like to use canned chili with beans, but this is entirely a personal preference.
Recipe Tips and Tricks
When the most complicated part of a recipe is melting cheese, you know that even your teens or kitchen-phobic spouse can handle it on their own. Yet, inept cooks have a history of messing up when it comes to boiling water, so here are a few tricks you may want to pass along.
- Cut the block of cheese up into small cubes. Doing this will let the cheese melt quicker, more evenly, and help avoid any scorching.
- Don’t melt the cheese alone. Combine the cubed cheese with the Hormel chili in a large enough saucepan for the mixture only to reach halfway up the sides. Place the saucepan over low heat.
- Stir continuously. That means stir from the moment the pan goes on the heat until you take it off, keep that mixture moving. Alternate between a circular and a figure-eight stirring pattern to ensure the ingredients in the center of the pot don’t burn.
- Take the saucepan off the heat once the cheese melts and the chili is hot. Do not let it come to a full rolling boil. Stir a few more times once you take off the heat.
How to Make Chili’s Skillet Queso Dip
Simply heat the ingredients together in a skillet or saucepan over low heat on the stove top until the cheese has melted, stirring often.
Some people like the dip a little on the chunky side, but those who don’t can blend it. The best way to get a smooth consistency is by using a stick blender directly in the pot. While it is possible to use a regular blender to puree the dip in batches, things will get a bit messy.
Would you rather make it in a slow cooker? Check out this Crock Pot Queso recipe.
How to Serve Chili’s Skillet Queso
- Pour the queso dip into a warmed cast iron skillet or bowl.
- You can also pour it into a slow cooker set on low heat to keep it warm.
- Serve with tortilla chips and salsa.
This is much more than just a dip. Use this cheese dip the same way you would use any sauce. Here are some ideas:
- Top a plate of fries or a baked potato.
- Pour it over tortilla chips topped with ground beef and garnish it with lettuce, tomatoes, green onions, and sour cream for loaded nachos.
- Throw in pasta shells for a meaty mac and cheese.
- Pour it on top of a hamburger or hotdog.
- Spread it on toasted bread for an instant grilled cheese sandwich.
How to Store and Reheat Chili’s Queso Dip
Cool the queso to room temperature. Place it in an airtight container. Store in the refrigerator for 2 to 3 days.
Reheat by cutting the congealed dip into cubes and heating over low heat on the stovetop. Alternatively, you can warm it in the microwave.
Love Chilis? Try these copycat recipes!
Favorite Appetizer Recipes
- Air Fryer Jalapeno Poppers
- Asian Wings
- Bacon Wrapped Lil Smokies
- Fried Cheese Sticks
- Fried Mushrooms
- Garlic Wings
- Rotel Dip with Ground Beef
- White Queso Dip
Chili’s Skillet Queso
- 2 pounds Velveeta cheese
- 30 ounces Hormel No-Bean Chili
- Heat the ingredients together in a skillet or saucepan over low heat until melted, stirring often.
- For the most accurate texture, you should puree the cooked dip in a blender.
Thanks to fellow viewer Steve for the inspiration for this recipe.