Some recipes just hit differently when you are craving something warm, cheesy, and comforting. The Chilis Queso Skillet Recipe is one of those. It has that smooth, spicy, cheesy flavor that makes you want to keep dipping your chips in until the bowl’s scraped clean.
The first time I made this at home, it was not planned. We were watching the Basketball Championships tournament on TV, and everyone was hungry for a quick snack. I had some Velveeta cheese, canned chili, and the basic spices in my pantry, so I gave it a try. The whole pot disappeared in minutes!
It felt like a win, and I knew I had to share this with you. If you love easy recipes that taste like the real thing, this homemade Chilis queso skillet recipe is worth a try. It is quick, easy, and so cheesy you might never want to repurchase it.
Why You will Love this Copycat Recipe!
Making the Chilis Queso Skillet Recipe at home means you get all the creamy, spicy flavor without leaving your kitchen. You do not have to wait for a table or pay extra for refills. Instead, you can scoop as much as you want right from the skillet.
I honestly think the homemade version tastes even better because you control the ingredients. And let us be real, nothing beats dipping a warm chip straight into fresh, bubbling queso that you just made yourself.
Ingredients for Chilis Queso Skillet Recipe
- ½ Brick Velveeta Cheese (Cubed Small): Velveeta melts smoothly and is creamy, which makes this dip perfect.
- 1 Cup Milk: Milk thins the cheese, so it is pourable and smooth.
- 2 Teaspoons Paprika: Paprika adds a warm, smoky flavor without too much heat.
- ½ Teaspoon Cayenne Pepper: This gives the queso its kick. If you like things mild, cut it down to ¼ teaspoon.
- 3 Teaspoons Chili Powder: This adds depth and gives the queso that chili flavor we all expect.
- 1 Teaspoon Lime Juice: Just brighten up the whole dip a little bit.
- ½ Teaspoon Cumin: Cumin brings a hint of earthiness and warmth, which ties the flavors together.
- 1 Can of Chili with No Beans: This is the hearty part of the queso. The chili fills and gives texture.
Kitchen Tools You Will Need
To make the Chilis Queso Skillet Recipe, you do not need anything fancy.
Just a few basic tools will get the job done:
- Medium skillet or pot
- A sharp knife for cutting the cheese.
- Wooden spoon or spatula for stirring.
- Can opener for the chili.
- Measuring spoons and cups
- Serving bowl or small cast-iron skillet for presentation
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving Size: 6 servings (about ½ cup each)
How To Make Chilis Queso Skillet
Making this Chilis Queso Skillet Recipe is straightforward. Just follow these steps, and you will have a bubbling skillet of queso ready to eat.
Step 1: Cut the Velveeta
Start by cutting the Velveeta into small cubes. This may feel like an extra step, but it makes all the difference. Small cubes melt much faster and give you a smoother dip.
Step 2: Melt the Cheese with Milk
Place the cheese cubes in your skillet or pot. Pour in the milk and turn the heat to medium-low. Stir gently and often. You do not want the milk to burn or the cheese to clump. In about 5–7 minutes, you will see it turn into a creamy sauce.
Step 3: Stir in the Spices
Once the cheese is fully melted, it is time to add flavor. Sprinkle in the paprika, cayenne pepper, chili powder, lime juice, and cumin. Stir well so the spices blend evenly into the cheese. The smell at this stage will be amazing, and you will know you are on the right track.
Step 4: Add the Chili
Open your can of chili with no beans and pour it into the skillet. Stir again to mix the chili into the cheesy sauce. You will notice it becomes thicker and heartier right away.
Step 5: Simmer the Skillet
Turn the heat down a little and let the mixture simmer for about 5 more minutes. Stir now and then so it does not stick. In this step, all the flavors come together and make the queso extra rich.
Step 6: Serve Hot
Once it is hot, thick, and bubbly, it is ready. Pour it into a skillet or serving bowl and serve right away. Tortilla chips are the classic choice, but they also taste amazing over fries, hot dogs, or even with warm bread.
Chef’s Note + Tips
- Cut the cheese into small pieces for faster melting.
- Stir often to avoid burning.
- Add more cayenne if you like extra heat.
- Use homemade chili for a richer taste.
- Serve in a cast-iron skillet to keep it warm longer.
- Do not boil, just gently simmer.
- For more spice, add jalapeños or spicy sauce.
- Stir often so it does not stick to the bottom.
- Stirring in a spoonful or two of your favorite salsas gives extra flavor and texture without needing more spices.
- Sprinkle some chopped green onions or fresh cilantro for a fresh pop of flavor and color.
Make Ahead & Storage Tips
You can make this Chilis queso skillet recipe a few hours ahead if you need to. Just store it in an airtight container in the fridge. When ready to serve, warm it up slowly on the stove or in the microwave with a splash of milk to loosen it up.
It keeps well in the fridge for about 3-4 days. If you want to freeze it, let it cool first, then put it in a freezer-safe bag or container. It will last about 1 month in the freezer.
To reheat from frozen, thaw in the fridge overnight and warm it slowly on the stove. Add milk if needed to bring back the creamy texture. If the dip smells sour, changes color, or gets moldy, it is time to toss it. Always store leftovers properly.
What to Serve with Chilis Queso Skillet
The Chilis Queso Skillet Recipe is amazing on its own, but pairing it with the right foods makes it even better. Here are some of my favorite combos:
1. Tortilla Chips
Serve warm queso in a skillet or dip bowl with crispy tortilla chips on the side. The crunch of the chip and the warm, creamy cheese make every bite salty, cheesy, and just the right amount of spicy.
2. Soft Pretzels
Slice soft, buttery pretzels into bite-sized pieces and dip them right into the queso. The soft, chewy pretzel soaks up the cheese and chili perfectly; it is like a warm hug in snack form.
3. Loaded Nachos
Spread tortilla chips on a plate, drizzle hot queso all over, then top with jalapeños, sour cream, and chopped green onions. Each bite has melty cheese, a little spice, and that classic flavor you will crave again.
4. Hot Dogs
Place grilled hot dogs in buns and spoon the queso on top like chili cheese sauce. It turns a regular hot dog into a juicy, cheesy, and meaty bite that’s rich and filling.
5. French Fries
Lay out hot, crispy fries and pour warm queso over them for cheesy chili fries. The fries stay crisp on the ends but soft in the middle, and the cheese gives each bite a bold and creamy twist.
6. Baked Potatoes
Cut open a hot baked potato and load it with queso. The fluffy potato soaks up all the cheesy chili, making each forkful smooth, warm, and loaded with flavor.
7. Tacos or Burritos
Drizzle queso inside or on top of your tacos and burritos before serving. It adds a creamy layer that melts into the meat and rice, making everything taste juicier and extra satisfying.
8. Burger Topping
Spoon hot queso right over a grilled beef or chicken burger before adding the top bun. It acts like a cheesy chili sauce, giving the burger a rich, gooey layer that makes every bite messy in the best way.
9. Grilled Veggies
Serve roasted or grilled veggies (like bell peppers, onions, and zucchini) with a side of queso for dipping or drizzling. The smoky taste of the veggies mixes with the creamy, spicy cheese for a surprisingly hearty combo that’s both flavorful and fun.
10. Chicken Tenders
Use the queso as a dipping sauce for hot, crispy chicken tenders. The crispy coating soaks up the creamy cheese, while the chili spices add a little kick that balances the juicy chicken flavor exactly right.
Chilis Queso Skillet Recipe
Ingredients
Method
- Start by cutting the Velveeta into small cubes. This may feel like an extra step, but it makes all the difference. Small cubes melt much faster and give you a smoother dip.
- Place the cheese cubes in your skillet or pot. Pour in the milk and turn the heat to medium-low. Stir gently and often. You do not want the milk to burn or the cheese to clump. In about 5–7 minutes, you will see it turn into a creamy sauce.
- Once the cheese is fully melted, it is time to add flavor. Sprinkle in the paprika, cayenne pepper, chili powder, lime juice, and cumin. Stir well so the spices blend evenly into the cheese. The smell at this stage will be amazing, and you will know you are on the right track.
- Open your can of chili with no beans and pour it into the skillet. Stir again to mix the chili into the cheesy sauce. You will notice it becomes thicker and heartier right away.
- Turn the heat down a little and let the mixture simmer for about 5 more minutes. Stir now and then so it does not stick. In this step, all the flavors come together and make the queso extra rich.
- Once it is hot, thick, and bubbly, it is ready. Pour it into a skillet or serving bowl and serve right away. Tortilla chips are the classic choice, but they also taste amazing over fries, hot dogs, or even with warm bread.
Video
Notes
Chilis Queso Skillet Recipe FAQs
Here, we have you covered with some frequent questions about the Chilis Queso Skillet Recipe that people often ask.
1. Can I use real cheese instead of Velveeta?
Yes, you can. A mix of cheddar, Monterey Jack, and cream cheese works well. But Velveeta melts smoothly, which is why it is often used in queso. If you use real cheese, shred it fresh for the best melt.
2. Can I make this in a slow cooker?
Yes! Add all the ingredients to a slow cooker and set it on low for about 2 hours. Stir occasionally. This is great if you want to keep it warm for a long time during a game or get-together.
3. What can I do if the queso gets too thick?
If it thickens too much while sitting, just stir in a splash of milk. Heat it gently, and it will loosen back up to a smooth dip.
4. Can I add meat to this recipe?
Of course. You can brown some ground beef or shredded chicken and stir it in with the chili. It makes the queso heartier and turns it into a full meal.
5. How do I make this vegetarian?
To make a vegetarian version, skip the canned meat chili and use a bean-based chili or make your own using black beans and taco seasoning. Everything else stays the same, and it still tastes great!
6. Can I make this dip in the microwave?
Yes, you can. Just mix the cheese and milk in a microwave-safe bowl and heat it in thirty-second bursts, stirring in between. Once it is smooth, add the rest of the ingredients and heat again until hot. Stir well, and it is done!
7. How do I stop the cheese from clumping?
Clumping usually happens when the heat is too high or you do not stir enough. Keep the heat low to medium and stir gently the whole time. Also, cut the cheese into small cubes before melting to help it blend evenly.
8. Can kids eat this?
Yes, kids usually love it! It is cheesy and fun to dip chips into. Just go light on the cayenne or chili powder if your kids do not like spicy food. You can always add extra spice to your bowl later.
9. What if my queso gets oily on top?
This can happen if it gets too hot. Just stir it well and lower the heat. Adding a splash of milk and mixing again usually helps fix it. You can also toss in a little bit of cream cheese to bring it back together.
10. Is this recipe keto or low-carb?
The queso itself is low in carbs, especially if you skip the chili or use a low-carb version. Just watch the chips and sides you serve with it. Try it with raw veggies, or low-carb tortillas if you are staying keto.
The Chilis Queso Skillet Recipe is cheesy, flavorful, and so simple to make at home. With just a handful of ingredients and a few straightforward steps, you can enjoy restaurant-style queso anytime you want.
Once you try this, you will see why it is a keeper. So, grab your skillet, melt that cheese, and get ready for a dip that everyone will love.
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