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chilis skillet queso

Chili's Skillet Queso Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz Velveeta, cubed
  • 1 can (10 oz) Rotel original diced tomatoes and green chiles, undrained
  • 1/2 lb (225g) lean ground beef
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp pickled jalapeño slices
  • 1 tbsp fresh cilantro, roughly chopped

Method
 

  1. Heat a medium skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat.
  2. Reduce heat to medium. Add the chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the beef. Stir and cook for 1 minute until the spices smell toasty.
  3. Reduce heat to low. Add the cubed Velveeta and the full can of Rotel. Stir slowly for 3 to 4 minutes until the cheese is fully melted and the dip is smooth.
  4. Pour into a warm serving bowl or small cast iron skillet. Top with pickled jalapeño slices and fresh cilantro. Serve immediately with tortilla chips.

Notes

This dip thickens quickly once it's off the heat, so have your chips ready before you start the melt step. If you're serving it at a party, a small slow cooker set to warm does a good job of keeping it at the right consistency for a couple of hours. The spice level is moderate as written; taste after step 2 if you're sensitive to heat and adjust the chili powder down.