STS Cookin': Skillet Queso

I could not recall if I'd posted an article about this quick and easy recipe.  I did perform a quick search and couldn't find a match.  This item is very, very easy to put together and a great little snack so even if it is a repeat, the redundancy is well worth it.

The inspiration for this queso dip was the Chili's restaurant version.  A quick internet search provided a lot of copycat recipes that were the same and all professed this being extremely, extremely similar to the restaurant version.  I tried it and concur.  It is jam up, quick, and very simple to make.  I'll go ahead and warn you, because of the ease, this recipe relies moreso on store-bought items as opposed to the made from scratch articles you're used to from Dr. B & Brian.

Ingredients

16-ounce box Velveeta Cheese
1 c. milk
2 tsp. paprika
½ tsp. ground cayenne pepper
15-ounce can Hormel Chili (No Beans)
4 tsp. chili powder
1 tablespoon lime juice
½ tsp. cumin

Directions

The use of a skillet is preferred for this application.  I, however, was in a hurry and used a typical cooking pan / pot for this recipe instead of the skillet for ease of clean up. While the skillet is clearly recommended, your humble author can confirm positive results using other equipment.

Cut the block cheese into smaller pieces.  This is necessary to better distribute the cheese in your cooking pan / skillet.  Spread the cheese pieces evenly around your cooking pan / skillet.  Add the balance of the ingredients.

Apply medium heat and stir regularly until the cheese is fully melted.  Once the cheese is fully melted, I prefer to leave the queso dip simmering on low to allow the items to mix well and the dip to thicken up a bit.  Once complete, crack open the Tortilla chips and enjoy.

I typically make the dip per recipe then adjust individual servings to taste.  I prefer a bit more chili powder, a healthy dose of black pepper, and infusion of Sriracha Sauce to add a bit more spice.  I am a Sriracha junkie so take that recommendation as such.