Make your own Chili’s Skillet Queso with some Velveeta, chili, and plenty of southwestern seasonings for that classic restaurant flavor! A BETTER-THAN-THE-RESTAURANT COPYCAT RECIPE Are you as excited as I am to hear that they’re bringing back Chili’s Skillet Queso?! I know I was let down when they discontinued it but was happy to hear that with enough of us who were bummed out by it, that they have decided to bring it back… eventually. So, with the possibility of it being gone for good, I knew I had to make my own version because it’s so delicious and I didn’t want to lose out on missing this cheesy, queso goodness! FREQUENTLY ASKED QUESTIONS:  I never use Velveeta, can I use cheese? I haven’t tried regular cheese, as Velveeta is needed for the cheese to be silky and smooth. That is what Chili’s uses so maybe this might be a recipe you want to skip or find a recipe that makes it different. You can try Homemade Velveeta but that is a lot of work for such a simple recipe as this but it is up to you. Is this chili spicy? There is a bit of kick to the queso, but it is not too spicy. If you’ve ever had Chili’s version, you will know the spice level. Do I have to do all the seasonings? Now, you can get really basic with this recipe and make it with just Velveeta, milk, and chili, and that’s it. If you don’t want the seasonings, no problem, it will still taste great, but I think I kicked it up a notch by adding a little bit of seasoning, which takes it over the top. What’s the best way to keep this Queso hot for easy serving? I would definitely recommend keeping this warm in a small Crock Pot if you don’t plan on eating it all within like 20-30 minutes. The Crock Pot will keep it warm and prevent it from becoming globby instead of staying smooth and melty. Can I use chili with beans? You sure can! It’s not what is in Chili’s recipe, but you can’t go wrong with chili with beans. What can I add to the queso? Besides cilantro, you can add jalapenos or green onions for more flavor and texture. What should I serve with Queso? Tortilla chips are my go-to with the queso, but you can use crackers or pita bread. You can also drizzle the queso over nachos. How do I store leftovers? You can keep this in the fridge for up to 3 days in an airtight container. You can heat this up in the microwave or on the stovetop.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) Velveeta– you can make this as simple as you want. If you want it to be super simple, just grab a block from the store, or if you have the time and want to put in the effort, you can absolutely use some Homemade Velveeta. Just know that you have to be real careful with Homemade Velveeta because it has to be heated slowly or it will separate and be gross. Hormel no-bean chili– this is another one where you can make this as simple or as difficult as you’d prefer. A can of chili is the simple way, but you can always use some Homemade Chili (No Beans) if you want to. milk –  the milk will thin out the queso. I give a range of milk amounts to use so you can make this as thick or thin as you like it. chili powder paprika – smoked paprika would be a great option as well. cumin –  the combined seasonings give those spicy and flavorful TexMex flavors.  cayenne pepper – this is an optional ingredient if you don’t want to add any spice to this. juice from ½ a lime – this is an optional ingredient. The lime adds fresh flavor and a bit of acid to the queso but don’t worry if you don’t have it. chopped cilantro– another optional ingredient. The cilantro is fresh and adds a lot of color. It also adds to the Tex-Mex of the recipe but if you’re one of those people that think cilantro tastes like soap, just leave it out. HOW TO MAKE CHILI’S SKILLET QUESO: To a skillet, add the ingredients, excluding the cilantro. Start with ½ cup of milk and add the remainder if needed (depending on how thin or thick you like it) Over low to medium heat, stir until the ingredients come together. Don’t let the queso simmer. You just want the cheese to melt and all the seasonings to come together.  Once ready to serve, top with fresh cilantro. CRAVING MORE RECIPES?  Air Fryer Southwestern Egg Rolls (Chili’s copycat) Chili’s Salsa Chili’s Original Chicken Crispers Queso Dip Cowboy Queso Crack Chicken Dip Homemade Velveeta Print Chili’s Skillet Queso Everything you loved about the restaurant queso dip, but made at home now. Course Appetizer, Side Dish, SnackCuisine American Prep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutes Servings 12 Calories 133kcal Author Brandie Skibinski Ingredients16 ounce block Velveeta15 ounce can Hormel no-bean chili½ – ¾ cup milk2 teaspoons chili powder2 teaspoons paprika1 teaspoon cumin¼ teaspoon cayenne pepper (optional)juice from ½ a lime (optional)2 Tablespoons chopped cilantro (optional) InstructionsTo a skillet, add 16 ounce block Velveeta, 15 ounce can Hormel no-bean chili, ½ – ¾ cup milk, start with 1/2 cup and add the remainder if needed (depending on how thick you like it) 2 teaspoons chili powder, 2 teaspoons paprika, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, juice from ½ a lime, excluding the cilantro. Over low to medium heat, stir until the ingredients come together. Don’t let the queso simmer. You just want the cheese to melt and all the seasonings to come together. Once ready to serve, top with 2 Tablespoons chopped cilantro (if using.) Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 133kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Sodium: 756mg | Fiber: 0.4g | Sugar: 4g