Smoky Chili Queso
Smoky Chili Queso is a quick stovetop dip combining canned chili, processed cheese, and smoked paprika for a warm, spicy Tex-Mex appetizer that comes together in minutes.
Smoky Chili Queso is a quick stovetop dip combining canned chili, processed cheese, and smoked paprika for a warm, spicy Tex-Mex appetizer that comes together in minutes.
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In a skillet over medium-low heat, combine the chili and the block of processed cheese.
Stir occasionally until the cheese is mostly melted.
Pour in the milk and continue to stir until the mixture is smooth and combined.
Let the queso simmer for a few minutes.
Add the smoked paprika, cayenne pepper, cumin, and chili powder. Stir well to incorporate the spices.
Stir in the lime juice.
Serve warm with tortilla chips.
Store cooled queso in an airtight container up to 3 days; reheat gently on the stovetop with milk to thin.
Yes. Prepare the dip, cool completely, refrigerate up to 2 days, then reheat gently on the stovetop with a splash of milk to restore consistency.
Transfer to a slow cooker set on LOW after cooking, or use a fondue pot. Stir occasionally and add milk if it thickens.
Velveeta works best for smooth consistency. Cheddar or American cheese can work but may separate; add extra milk to compensate.
Whisk in milk gradually over low heat until the sauce smooths out. Avoid high heat, which causes curdling.
Yes, the dip works without meat, though beef adds texture and flavor. Cook and drain the beef separately if adding.
