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Chili’s Skillet Queso

Chili's Skillet Queso - recipe card
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This copycat skillet queso mirrors the iconic Chili’s appetizer with a creamy, velvety cheese base studded with seasoned ground beef, diced tomatoes and green chiles, and a hint of pickled jalapeño heat. Served bubbling hot, it delivers a perfect balance of rich dairy, savory meat, and mild spice for dipping tortilla chips.

Ingredients

Scale
  • 8 oz (226 g) processed American cheese (e.g., Velveeta), cut into 1/2-inch cubes
  • 1/2 lb (227 g) 80/20 ground beef
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 ml) heavy cream
  • 1 tbsp (14 g) unsalted butter
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 cup (60 g) canned diced tomatoes and green chiles (Rotel), drained
  • 2 tbsp (30 g) pickled jalapeño peppers, finely minced
  • 2 tbsp (5 g) fresh cilantro, roughly chopped (for garnish)
  • Tortilla chips, for serving

Instructions

  1. Place the cubed cheese, milk, heavy cream, and butter in a medium (10-inch) cast iron or nonstick skillet. Set aside while you prepare the beef.
  2. In a separate large skillet over medium-high heat, add the ground beef and break it into small pieces with a wooden spoon. Cook, stirring occasionally, for 4-5 minutes until the beef is browned and no longer pink. Do not drain the fat—it adds flavor and helps the cheese stay creamy.
  3. Reduce the heat to medium. Add the cumin, chili powder, garlic powder, onion powder, and 1/4 teaspoon kosher salt to the beef. Stir to combine and cook for 30 seconds until fragrant.
  4. Transfer the seasoned beef to a small bowl and set aside. Wipe the skillet clean with a paper towel (or use the same skillet if you prefer to make the queso directly).
  5. Place the skillet with the cheese mixture over low heat. Stir continuously with a heatproof spatula or whisk. As the cheese melts, the milk and cream will incorporate, forming a smooth, creamy sauce. This will take 4-6 minutes.
  6. Once the cheese is fully melted and the mixture is homogenous, stir in the drained tomatoes and chilies and the minced pickled jalapeños. Cook for 1 minute more, stirring constantly, to blend the flavors.
  7. Add the cooked ground beef back to the skillet. Stir to distribute evenly. Let the queso simmer gently over low heat for 2-3 minutes, until it thickens slightly and bubbles appear along the edges. If the queso seems too thick, add an extra tablespoon of milk.
  8. Taste and adjust seasoning with the remaining 1/4 teaspoon kosher salt or a pinch more chili powder if desired. The queso should be savory, mildly spicy, and rich.
  9. Remove the skillet from heat. Garnish with fresh cilantro and serve immediately with tortilla chips. The residual heat will keep the queso warm and dippable for about 15 minutes.

Notes

Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk to restore creaminess; avoid microwaving as it can cause the cheese to seize. This queso does not freeze well due to the high moisture content from milk and cream.

Nutrition

Keywords: skillet queso, Chili's copycat, Tex-Mex appetizer, creamy cheese dip, ground beef queso, restaurant style queso, Velveeta cheese dip, easy queso recipe, game day snack, party dip

Find it online: https://copycatkitchenco.com/chilis-skillet-queso/