We've all enjoyed this spicy, meaty dip with those ever-so thin & salty tostada chips, right? Served in that adorable, little cast iron skillet. Yum!!
It had been a while for me, but we recently ordered it and... BAM... <not... gluten... free...> Ugh! It never even occurred to me that a dish of meet and cheese might not be gluten-free so I didn't even check. Sigh... not sure when I'm going to learn that lesson?
Sadly, the boy REALLY likes this one (maybe even more than my green-chili version), so it was a mission a couple of weeks ago to try to make it at home... without the yucky (and totally unnecessary) gluten!
Turns out, it was pretty spot on - on the first try!! Add this one to your Game Day arsenal.
chili's skillet queso re-make
2 T fat of choice
1/2 medium onion, chopped
1 lb ground beef
2 garlic cloves, minced
2 t salt
2 t garlic powder
2 t onion powder
1 8 oz brick cream cheese, cut into 1" chunks and softened
1 15 oz can gluten-free enchilada sauce*
2-3 green onions, optional, for garnish
cilantro, optional, for garnish
In a medium skillet over medium heat, heat the oil and cook the onions until soft and translucent.
Add the beef and cook until almost cooked thru.
Add the garlic and cook 2 min, until fragrant.
Add the salt, garlic & onion powders. Stir to distribute.
Add the cream cheese and enchilada sauce. Heat until cream cheese has melted and everything is bubbly.
Serve with chips, veggies, over eggs... extra points if you serve in an adorable cast iron skillet*!
Garnish with green onions & cilantro, if using.