Who says chips and salsa can’t be a dinner all its own?
Alli Miller shares her knockoff recipe for Chili’s Skillet Queso.
Copycat Chili’s Queso
• 1 (16oz) block Velveeta cheese
• 1 can Hormel no bean chili
• 1 c. milk
• 2 tsp. chili powder
• 2 tsp paprika
• 1/2 tsp. cumin
• tortilla chips, to serve
1. For stove top: Place all ingredients in a sauce pan and heat over medium. Stir and heat until cheese is melted and mixture is smooth. Serve warm with tortilla chips.
2. For crock pot: Combine milk, chili powder, paprika, and cumin in a bowl. Place cheese block in crock pot and pour chili and milk mixture over top; heat on low for 3 hours, stirring occasionally. Serve warm with tortilla chips.
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