Copycat Chili’s Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot!
16 ounces Velveeta Cheese
1 cup milk (preferably Half & Half if you have it)
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1 teaspoon salt
1 15-ounce can no-bean chili
1 tablespoon chili powder
2 teaspoons cumin
juice of 1 lime juice (about 1 tablespoon)
tortilla chips, for serving
Cut velveeta cheese into cubes. (optional. If you don’t, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
Stir until everything comes together. Cook on low for 30 minutes – 1 hour (As much time as you have before serving)