If you liked our Chili’s Copycat Salsa Recipe, then you will love this Chili’s Copycat Skillet Queso recipe.
It’s simple to throw together and tastes SO good.
This makes a great appetizer or snack.
What could I replace the Velveeta cheese with in this Chili’s Copycat Skillet Queso:
This recipe calls for Velveeta Cheese. I am personally a big fan of it. I know it’s considered not a “real” cheese, but I do think it is delicious, especially in this dish.
If you are looking for a replacement, we have an easy switch.
Here is what we recommend:
- 3-4 cups sharp cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
Bring the ingredients to a small boil over the stove top, at medium heat, stirring constantly.
Continue to make the recipe as directed, in the instructions. This will be a little thinner of a substance, so you may need to add more sharp cheddar cheese, depending on how thick you want the sauce.
We made it using 4 cups and it was thick, but still delicious. For the best results we recommend using Velveeta cheese.
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We are a total dip and sauce family. You give us a dip, and it will be gone in seconds.
Looking for more delicious appetizers:
- Baked Avocado Egg Rolls
- Garlic Parmesan Fries
- Loaded Deviled Eggs
- Roasted Red Pepper Dip
- Baked Mozzarella Sticks
- Chili’s Copycat Salsa
Chili’s Copycat Skillet Queso Recipe
- 1 (16 ounce) box Velveeta Cheese
- 1 cup milk
- 2 teaspoons paprika
- ½ teaspoon ground cayenne pepper
- 1 (15 ounce) can chili (No Beans)
- 4 teaspoons chili powder
- 1 Tablespoon lime juice
- ½ teaspoon ground cumin
- 1 (14 ounce) bag tortilla chips optional
- Cut the Velveeta cheese into cubes.
- Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
- Stir frequently until cheese melts.
- Enjoy with tortilla chips or bread.
- Vegetables (carrots, cucumbers, celery, sweet peppers, olives, etc.).
- Spread it over burritos, enchiladas, nachos, quesadillas, etc.
- Bread sticks
- Pita Bread
- Doritos (one of the worlds best combinations).
- Medium Saucepan
(Recipe from Everything in Moderation)