Chili's (copycat) Skillet Queso



16 ounce box Velveeta Cheese (cut in cubes)-not the super small one, not the super big one
1 cup of milk
2 tsp. paprika
½ tsp. ground cayenne pepper
15 oz. can of Hormel Chili (No Beans) -use only 1/2 of the can of chili
4 tsp. chili powder
1 Tbsp. lime juice
½ tsp. ground cumin

Dump it all in a saucepan over medium heat. Stir frequently until cheese melts. Get a pretty sharp ended spatula for stirring. It will scrape the bottom of the pot and keep that "stuff down there" from sticking and burning. Anytime a tiny bit of cheese burns, it contaminates the whole pot. So, scrape, stir, scrape, stir.

Pour into your dish of choice and dig in with your favorite sturdy-style chips.  Tortilla chips seem to really set that "Chili's" feel.

This recipe really does make enough servings for a crowd, so, go round you up a crowd (!) and ...enjoy!

Note~ I have made this using the entire can of chili as well as using only 1/2 of the can of chili.  I think most of my tasters preferred the recipe only using 1/2 a can. I think I agree.

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