Snack · 20 min · american

Copycat Skillet Queso (Chili’s style)

Dinner decisions, handled: Copycat Skillet Queso (Chili’s style) pairs reduced-fat cream cheese with sharp cheddar for a 20-minute American snack. The macros do the talking: 13g protein, 10g carbs, and 9g fat in every 170-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 8 oz Reduced-fat cream cheese
• 4 oz Sharp cheddar
• 1 cup Lean turkey chili (no beans)
• 1/2 cup Milk (1%)
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1 tbsp Lime juice
• 6 Corn tortillas

Steps

1. Cut the tortillas into wedges, mist with oil, and bake at 400°F for 8 minutes — homemade baked chips are the move that makes this feel like the restaurant skillet.
2. Melt the cream cheese and milk together over low heat, stirring constantly; low heat is everything, because rushed cheese turns grainy.
3. Whisk in the shredded cheddar a handful at a time, waiting for each to melt before adding the next — patience here is the whole recipe.
4. Fold in the turkey chili, chili powder, cumin, and lime juice, and warm through until it bubbles lazily at the edges.
5. Serve bubbling in a small cast-iron skillet with the warm chips; queso thickens as it cools, so keep a splash of milk nearby to loosen the second round.

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