What’s the best part about Chili’s? The appetizers, of course! An all-time fan favorite, the skillet queso dip knows how to make mouths water. If you’re craving the restaurant chain’s iconic dish, you can make it in the comfort of your kitchen in no time.
With rich ground beef and creamy Velveeta cheese, this queso pairs well with chips of all kinds.
We’ve whipped together a copycat recipe to make sure you can get your fix of this amazing dip whenever you’re in need of Chili’s and cheese. Dive into the recipe ahead, and let this queso take your chips (and taste buds! ) to places they’ve never been before.
Ingredients
- For the queso:
1 tablespoon vegetable oil
1/2 large yellow onion, diced
1 jalapeño, diced
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne
1 tablespoon cumin
1 tablespoon paprika
1 pound (15% fat) ground beef
1 can diced tomatoes, drained
1 (2-pound) block Velveeta cheese, cut into a large dice
- To garnish:
Fresh jalapeño, sliced
Fresno chilies, diced
Green onion, sliced
Cilantro sprigs
Blue tortilla chips
Directions
- Heat oil in a wide sauté pan over medium heat. Sweat the onion and jalapeño until translucent. Add salt and spices and cook 1-2 minutes or until fragrant.
- Add the ground beef and break up with a wooden spoon or spatula. When the meat is just about to lose its pink color, add the diced tomatoes and cook until excess liquid is cooked out.
- Add the Velveeta, turning the heat down to medium low. Let the cheese soften and melt, stirring every few minutes until completely melted and smooth.
- Serve garnished with jalapeño, chilies, green onion, and cilantro. Scoop with chips.
Information
- Category
- Dips, Appetizers
- Cuisine
- North American
- Yield
- Serves 8
- Total Time
- 14 minutes, 59 seconds
