Buffalo Wild Wings Chili Con Queso Recipe
I have to admit, the first time I made this copycat Buffalo Wild Wings Chili Con Queso, I was blown away. It reminded me of sitting with friends at my favorite sports bar, indulging in game-day snacks.
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 jalapeño seeded and diced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 16 oz Velveeta cheese cubed
- 2 cups canned chili with or without beans
- 1 can diced tomatoes with green chilies 10 oz
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and jalapeño, cooking until the onions turn translucent. 🌱 This enhances the flavors as a base for the dip.
- Sprinkle in the cumin, chili powder, paprika, and garlic powder. Stir well to coat the onions and jalapeños with these bold, aromatic spices. 😌 This step is where the magic starts happening!
- Pour in the canned chili and diced tomatoes with green chilies. Mix everything together until well combined. 🍅
- Add the cubed Velveeta cheese into the skillet. Lower the heat and stir continuously as the cheese melts and blends with the mixture. 🧀 Don’t rush this step, as patience ensures the perfect creamy texture.
- Transfer the queso to a serving dish, top with fresh jalapeños or diced tomatoes, and serve with warm tortilla chips. 🍽️ This is where your masterpiece becomes a party favorite!
Notes
- Cut the Cheese into Small Cubes: This trick helps the Velveeta melt evenly and quickly, reducing the risk of lumps.
- Use Fresh Jalapeños with Seeds Removed: Removing the seeds keeps the flavor without too much spice overload. Adjust based on your heat preference.
- Don’t Skip the Stirring: Continuously stir while melting the cheese to prevent it from sticking to the pan or burning.
- Consider Warming the Chips: A quick oven or microwave heat-up makes chips crisp and complements the warm queso perfectly.