Ingredients for Chilis Copycat Skillet Queso By Todd Wilbur
- 16 ounces Velveeta cheese
- No Bean Chili
- 1/2 cup milk
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- 1 (4 ounce) can diced green chilies
- 1/4 cup chopped pickled jalapeños
- 1/4 teaspoon garlic powder
- 1 pound cooked ground beef
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
- 1/2 cup water
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
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How to Make Chilis Copycat Skillet Queso By Todd Wilbur
- Cut 16 ounces of velveeta cheese into 1-inch cubes and place in a medium saucepan over medium heat.
- Add 1 (4 ounce) can diced green chilies, 1/2 cup milk, 1/4 cup chopped pickled jalapeños, and 1/4 teaspoon garlic powder to the saucepan.
- Stir frequently with a whisk until the cheese is completely melted and the sauce is smooth and creamy, about 5-7 minutes. Adjust heat as needed to prevent scorching.
- Serve immediately with your favorite tortilla chips or vegetables.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
25g
Fat
58g
Carbs
3g