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Chili’s Skillet Queso

Raven Higheagle


Any other Chili's fans in the house?? I absolutely love that place! When we lived in Texas last year, Chili's was the only worthwhile sit-down restaurant in the whole town, so we frequented it a lot. Since leaving there, I've heard a lot of people say that they can't eat at Chili's because they went there so much in Texas, but not Bubba and I. We still eat there all the time!
My favorite appetizer though, is their skillet queso, served nice and warm.


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Serves 18 to 20
15 Min
20 Min
Stove Top


  • 2 box
    16 oz. velveeta cheese
  • 2
    (15 oz.) can wolf brand chili (no beans and not chunky)
  • 2 c
    whole milk
  • 8 tsp
    chili powder
  • 2 Tbsp
    fresh lime juicce
  • 1 tsp
    ground cayenne pepper
  • 1 tsp
    ground cumin

How to Make Chili’s Skillet Queso


  1. Cut the cheese into cubes.
  2. Combine all ingredients into a large cast iron skillet and cook over medium heat.
  3. Let simmer for 20 minutes or so, until cheese is completely melted. Stirring occasionally so that cheese does not burn to the bottom.
  4. Serve with tortilla chips.
  5. NOTE:
    Can be made in a crock pot or slow cooker. (but it takes longer to melt the cheese.)

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