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Chilis Queso Skillet Recipe
Ariana Lumi

Chilis Queso Skillet Recipe

Quick and cheesy Chilis Queso Skillet Recipe ready in just 20 minutes! Perfectly creamy, spicy, and easy to make at home for the best appetizer or snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Sauce
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • ½ brick Velveeta cheese about 8 oz, cubed small
  • 1 cup whole milk
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 3 teaspoons chili powder
  • 1 teaspoon lime juice
  • ½ teaspoon cumin
  • 1 can 15 oz chili with no beans

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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.