Chili's Skillet Queso
Skillet queso copycat: a 16-ounce block of processed American cheese melted in a skillet with a 15-ounce can of chili without beans, milk, chili powder, paprika and cumin, with optional cayenne, lime and cilantro. Ready in 10 minutes; serves 12 as a dip.
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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.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to 165°F. Creamy cheese sauces don't freeze well.
Nutrition
Serving: 1servingCalories: 158kcalCarbohydrates: 7gProtein: 9gFat: 10.8gSodium: 804mgFiber: 0.8gSugar: 3.8g