Restaurant-style skillet queso made easy!
I can’t resist a good queso. The mix of tortilla chips dipped into creamy cheese is just divine! I’ve tried making a few queso recipes through the years and this skillet queso recipe is one of my all-time favorites. It tastes almost exactly like the skillet queso we order at a chain restaurant named for a pepper.
Basically, you put all the ingredients into a skillet or pot, let them melt and combine together and then serve it with chips. I’ve made this as a side. (In fact, I made it for Thanksgiving last year as a side for my particular eaters.) Or you can also use the skillet queso as a topping for nachos rather than a dip. My son prefers them nacho style. I like it both ways — nacho style or dip. No matter how you eat it, it’s yummy!
The most work you’ll do for this skillet queso recipe is prepping the cheese by cutting it into cubes. Not too shabby at all. It uses cheese loaf that is known for melting. The name-brand is Velveeta, but I use the store brand without an issue.
(If you’re not a fan of this processed cheese, don’t let that stop you from this recipe. This is the only thing I cook using it and does not have a strong flavor of the cheese, I promise! )
You need 16 ounces of the cheese. The last time I made this skillet queso, I was only able to get a 32-ounce block. So, I cut it in half by looking at it, wrapped one half in foil and placed it in a zip-top bag in my freezer. (You’ll notice I used the brand-name label just for easy identification!)
Put the cheese loaf on a cutting board and slice it into cubes for better melting. I first slice it in about 1-inch increments.
Then using two or three squares at a time, I cut those into nines.
And now you’re finished with the hardest part of this entire recipe. I told you it was easy!
Putting it together
Pull out a deep skillet or medium-sized pot and put it the cubed cheese into it. Place it on the stove over medium heat.
Add 1 cup of milk. I make this using 1% milk because that’s what my family drinks, and it works just fine.
Add in all the seasonings: 2 teaspoons paprika, 4 teaspoons chili powder, 1/2 teaspoon ground cumin and 1 tablespoon lime juice. (You can use fresh-squeezed lime juice, but I usually just buy a bottle of lime juice and keep in my fridge.)
Finally, add in one 15-ounce can of chili with NO beans.
Give it a good stir and let it hang out over medium heat for about 10 minutes until the cheese is melted. Stir it every few minutes to keep the cheese from sticking to the bottom.
Serve the queso with your favorite tortilla chips. You can use it as a dip or as a nacho topping, whichever you prefer!
You can also make this skillet queso in a slow cooker if you prefer. Put everything into your slow cooker on low and let it set for about an hour until melted. Alternatively, you can make it on the stove and keep it warm until serving from your slow cooker. It’s incredibly versatile and scrumptious!
- 16 oz. processed cheese loaf (like Velveeta)
- 1 cup milk
- 2 teaspoons paprika
- 1 15-oz. can chili with no beans
- 4 teaspoons chili powder
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Cut the cheese into approximately 1-inch cubes.
- Place the cheese into a deep skillet or medium-sized pot over medium heat.
- Add the milk.
- Add the paprika, chili powder, lime juice and ground cumin,
- Add the can of chili, and stir well.
- Continue cooking over medium heat, occasionally stirring, for about 15 minutes until the cheese is completely melted and smooth.