Copycat Chili’s Queso
Instructions
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Cut up the block of cheese into cubes.16 ounces Velveeta cheese
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Add the cheese cubes, chili, milk, and seasonings to the basin of a 2-4 quart slow cooker. Gently stir to combine.15 ounces beanless chili,1 cup milk,½ teaspoon cayenne pepper,1 ½ teaspoons smoked paprika,½ teaspoon salt,1 tablespoon chili powder,2 teaspoons cumin,1 small lime
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Cover and cook on LOW for 2-3 hours, stirring occasionally.
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Once fully melted, turn the slow cooker to WARM and serve.
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Garnish with scallions, additional lime juice, and chopped cilantro.scallions,cilantro
Notes
- Use spicy beanless chili if you want more heat.
- Add additional lime juice before serving for a sharper lime flavor.
- Store leftovers covered in the fridge for up to 4 days.
- For a stovetop version, add all ingredients to a large pot over low heat, stirring occasionally until melted.
- I generally use 2% milk. Half & half can be used for an even creamier queso.
- A smaller slow cooker (2-4 quart) works well for this recipe, but if all you have is larger (6 quart) that will work as well.
Every slow cooker runs differently. Times given are an estimate and will need to be adjusted for your slow cooker.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 11g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1034mg | Potassium: 310mg | Fiber: 1g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 3mg | Calcium: 313mg | Iron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
