Chili’s Skillet Queso at home is a warm, beefy cheese dip made in one pan: a 16-ounce block of processed American cheese melted with a 15-ounce can of chili without beans, a splash of milk, chili powder, paprika and cumin. It takes about 10 minutes from start to finish and makes enough for a crowd, 12 servings with a bag of tortilla chips.
How to make it: Cube the cheese and put it in a skillet with the chili, 1/2 cup of milk, the spices and a squeeze of lime. Stir over low to medium heat until the cheese melts and everything comes together, without letting it simmer. Thin it with a little more milk if you like, top with cilantro and serve warm.
Why You’ll Love It
- Ten minutes, one pan: no chopping beyond cubing the cheese.
- Pantry ingredients: a block of cheese, a can of chili, milk and spices from the cupboard.
- Made for a crowd: the recipe serves 12 as a party dip.
- Easy to change: make it thicker, thinner, milder or hotter with a few small tweaks.
Ingredient Notes
Processed American cheese: one 16-ounce block, cut into cubes so it melts evenly. Use the block, not individually wrapped slices.
Chili without beans: one 15-ounce can. There are no beans in this queso, so pick a no-bean chili. The chili is what makes the dip beefy.
Milk: start with 1/2 cup. If you like a thinner, pourable queso, stir in up to 1/4 cup more at the end.
Spices: 2 teaspoons chili powder, 2 teaspoons paprika and 1 teaspoon ground cumin. Smoked paprika works in place of plain paprika.
Optional extras: 1/4 teaspoon cayenne pepper for heat, the juice of 1/2 lime for brightness and 2 tablespoons of chopped cilantro for the top. All three can be left out.
Ingredients
- 16 ounces processed American cheese (1 block), cut into cubes
- 1 can (15 ounces) chili without beans
- 1/2 cup milk, plus up to 1/4 cup more for a thinner queso
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 lime, juiced (optional)
- 2 tablespoons cilantro, chopped (optional, for the top)
How to Make Skillet Queso
1. Put everything in the skillet. Add the cubed cheese, chili, 1/2 cup milk, chili powder, paprika, cumin, cayenne and lime juice to a skillet. Keep the cilantro for the top.
2. Melt over low to medium heat. Set the skillet over low to medium heat and stir until the ingredients come together and the cheese is melted and smooth.
3. Do not let it simmer. Do not let the queso simmer. You only want the cheese to melt and the seasonings to come together. For a thinner queso, stir in more milk, up to 1/4 cup.
4. Top and serve. Top with the cilantro and serve warm with tortilla chips. If the queso stays out for serving, keep it at 140°F or warmer and refrigerate leftovers within 2 hours.
What Is Skillet Queso Made Of?
Copycat skillet queso comes down to two main ingredients: a block of processed American cheese and a can of chili without beans. Milk loosens the melted cheese into a dip, and chili powder, paprika and cumin season it. Cayenne, lime juice and cilantro are extras.
The amounts barely change from one copycat to the next. Every one starts with a 16-ounce block of cheese and a 15-ounce can of no-bean chili. What does vary is the milk, anywhere from 1/2 cup to 1 cup, and the chili powder, from 2 teaspoons up to 1 tablespoon. Start with the amounts here, taste, and adjust.
How to Keep Queso Smooth and Warm
- Cube the cheese first. Small cubes melt faster and more evenly than a whole block.
- Keep the heat low to medium. Stir until the cheese melts and the mixture is smooth, and take it off the heat before it bubbles.
- Adjust with milk. Too thick? Stir in more milk, up to 1/4 cup, until it’s the way you like it.
- Hold it on WARM for a party. Move the finished queso to a slow cooker set to WARM. Hot dips should stay at 140°F or warmer while they sit out.
- Mind the clock. Food shouldn’t sit at room temperature for more than 2 hours, or 1 hour when it’s above 90°F.
Other Ways to Make It
Slow cooker: Put all the ingredients in a 2 to 4 quart slow cooker, stir, cover and cook on LOW for 1 to 2 hours, stirring now and then, until the cheese is melted, hot and smooth. Switch to WARM until you serve.
Microwave: Combine the cubed cheese and the rest of the ingredients in a microwave-safe bowl and heat in 30 second increments, stirring between each one, until the cheese is fully melted.
Variations
- Spicier: increase the cumin and cayenne pepper, or top the dip with sliced jalapeños.
- Extra beef: brown some ground beef to 160°F, drain it and stir it into the melted queso.
- Smoky: use 1 1/2 teaspoons smoked paprika and 1/2 teaspoon salt in place of the plain paprika.
- Cheddar instead of processed cheese: bring 3 1/2 cups of sharp cheddar, 1/2 cup milk and 1/4 cup sour cream to a boil in a saucepan, then add the chili and spices. Add more cheddar to thicken or more milk to thin.
- Toppings: chopped tomatoes, green onions, cilantro or a spoonful of sour cream.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F) in shallow covered containers. They keep 3 to 4 days.
Freezer: Leftovers stay safe frozen for 3 to 4 months, but creamy cheese sauces don’t freeze well, so the texture may change. The fridge is the better choice.
Reheating: Reheat covered on the stove or in the microwave until it reaches 165°F on a food thermometer. In the microwave, stir and rotate the bowl, and add a splash of milk if it looks thick. Don’t reheat leftovers in a slow cooker; heat them first, then hold them on WARM.
What to Serve With It
Tortilla chips are the classic dipper; scoop-shaped chips hold the most queso. Celery and carrot sticks, crusty bread or breadsticks work too. You can also pour it over tacos or epic beef nachos supreme.
For a Tex-Mex spread, follow the dip with layered taco bake or quick and easy taco soup. For a party table with more than one dip, add white queso dip, 4-ingredient cheese dip or the best dip in the world.
Frequently Asked Questions
What is Chili’s skillet queso made of?
A copycat uses a block of processed American cheese, a can of chili without beans, milk, chili powder, paprika and cumin, melted together in one pan.
Are there beans in skillet queso?
No. Use a canned chili without beans.
What can I use instead of processed cheese?
Sharp cheddar with milk and sour cream: 3 1/2 cups cheddar, 1/2 cup milk and 1/4 cup sour cream, brought to a boil before the chili and spices go in.
Can I make skillet queso in a slow cooker?
Yes. Cook everything on LOW for 1 to 2 hours, stirring now and then, until melted and smooth, then keep it on WARM.
How long do leftovers keep?
3 to 4 days in the refrigerator, in a shallow covered container. Reheat to 165°F.
Final Notes
Keep the heat gentle, stir until smooth and serve it warm, and this queso will disappear fast. If you try the spicier version with jalapeños, tell me in the comments how hot you made it.
Chili's Skillet Queso
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Ingredients
- 16 ounces processed American cheese 1 block, cut into cubes
- 1 can chili without beans 15 ounces, canned
- 1/2 cup milk start with 1/2 cup and stir in up to 1/4 cup more if you like it thinner
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1/2 lime juiced; optional
- 2 tablespoons cilantro chopped; optional, for the top
Instructions
- Add the cubed cheese, chili, 1/2 cup milk, chili powder, paprika, cumin, cayenne and lime juice to a skillet. Keep the cilantro for the top.
- Set the skillet over low to medium heat and stir until the ingredients come together and the cheese is melted and smooth.
- Do not let the queso simmer. You only want the cheese to melt and the seasonings to come together. For a thinner queso, stir in more milk, up to 1/4 cup.
- Top with the cilantro and serve warm with tortilla chips. If the queso stays out for serving, keep it at 140°F or warmer and refrigerate leftovers within 2 hours.
