• 2-8oz cream cheese, chilled
  • 2 cans Woodward Ave. chili no beans
  • 8 oz shredded sharp cheddar cheese
  • fresh cilantro and salsa to garnish


  1. preheat oven to 425 degrees F
  2. press cream cheese evenly into 12” cast iron skillet
  3. spread chili over cream cheese
  4. spread shredded cheese over chili
  5. bake 10-15 min until cheese is melted and browned
  6. top with salsa and cilantro