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If you love Qdoba’s Queso, you can now make Copycat Qdoba Queso Recipe at home. Cheesy, creamy queso is just what you want from this copycat recipe.
Copycat Qdoba Queso Recipe:
We love Qdoba’s Queso. That is one of the many reasons why we love going there. The queso is always creamy, cheesy and so delicious.
My family loves when I recreate recipes from our favorite restaurants. So they were excited that I found the perfect copycat recipe for Qdoba’s queso.
You may have to get a few things from the store, but the ingredients are easy and the process is simple too. We make this Cinco De Mayo Recipes for a delicious addition to our dinner. Another delicious dip to serve is this Rotel Dip Recipe.
What is Qdoba Queso made of?
Qdoba Queso is made with 3 types of cheese, American, White American and White Monterey Jack Cheese. Then add in poblano peppers that are roasted to perfection.
Stir in some pantry ingredients and Copycat Qdoba Queso is created. It is the perfect cheese dip to dip your tortilla chips in.
It is made on the stove top but you can easily make this in your crock pot.
Ingredients:
- American Cheese
- White American Cheese
- White Monterey Jack Cheese
- Poblano Peppers
- Roma Tomatoes
- Salt
- Pepper
- Heavy Whipping Cream
- Olive Oil
- Paprika
- Cayenne Pepper
- Garlic Powder
How to Make Qdoba Queso:
- Preheat Oven – Preheat the oven to 450 degrees F.
- Prepare Poblano Peppers – Cut each of the poblano peppers in half and remove the seeds.
- Place peppers on baking sheet – Line a baking sheet with foil and place the poblano peppers cut side down on the baking sheet.
- Season Peppers – Drizzle them with the olive oil and season them with the salt and pepper.
- Bake Peppers – Bake for 15 minutes until the skins of the peppers are blackened slightly.
- Let peppers cool – Remove the peppers from the oven and let them cool for 5 minutes. Once you can touch the peppers, remove the skins and dice them into small pieces.
- Prepare Tomatoes – Dice the tomatoes into small pieces (similar to the diced poblano peppers).
- Melt Cheeses – Add the heavy cream and all the cheeses to a small sauce pan. Heat on low to medium low heat until melted and combined. Stir occasionally and watch closely to make sure that the cheese does not burn.
- Add in Seasoning – Then stir in the paprika, cayenne, garlic powder, poblano peppers and diced tomatoes. Heat for a few minutes to combine and heat the ingredients through.
- Serve and Enjoy – Serve warm with chips and enjoy!
Tips for Making Queso Dip:
- Make Spicy Queso – If you want a spicier Queso, add 1 more poblano peppers into the queso to add more heat.
- Use your crock pot – If you prefer to make this in your slow cooker, I would double the recipe. Add in your ingredients and every hour stirring occasionally so cheese doesn’t burn. Cover and cook on low.
- Taste Test – When preparing the queso it is a good idea to taste and adjust seasoning.
- Add in different seasoning – If you want additional flavor add in finely chopped onions and ground cumin and chopped roasted red peppers to give it a deep flavor.
What goes well with Qdoba Queso:
We serve Qdoba Queso on Taco Tuesday or for game day parties.
How to Store:
Store the leftovers in an air tight container in the refrigerator for up to 5 days. You may have to add more cream or milk when reheating as the queso will thicken as it sits.
Print Recipe here for Copycat Qdoba Queso:
Qdoba Queso
Ingredients
- 8 oz American Cheese torn into small pieces
- 8 oz White American Cheese torn into small pieces
- 8 oz White Monterey Jack Cheese shredded
- 2 Poblano Peppers
- 2 Roma Tomatoes
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 cup Heavy Whipping Cream
- 1 Tbsp Olive Oil
- 1/4 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Garlic Powder
Instructions
- Preheat the oven to 450 degrees F. Cut each of the poblano peppers in half and remove the seeds. Line a baking sheet with foil and place the poblano peppers cut side down on the baking sheet. Drizzle them with the olive oil and season them with the salt and pepper. Bake for 15 minutes until the skins of the peppers are blackened slightly. Remove the peppers from the oven and let them cool for 5 minutes. Once you can touch the peppers, remove the skins and dice them into small pieces.
- Dice the tomatoes into small pieces (similar to the diced poblano peppers).
- Add the heavy cream and all the cheeses to a small sauce pan. Heat on low to medium low heat until melted and combined. Stir occasionally and watch closely to make sure that the cheese does not burn.
- Then stir in the paprika, cayenne, garlic powder, poblano peppers and diced tomatoes. Heat for a few minutes to combine and heat the ingredients through.
- Serve warm with chips and enjoy!
Recipe Notes
Nutrition Facts
Yes, you can. It will have a slightly different flavor but will still taste great.
Can you use green chillis in a can instead of pablano?
I wanted a queso for a taco bar for a large family gathering. I made the recipe as listed to try it out and it was very good. I did decide to make some variations, though.
1) It was super thick which would dip okay but too stiff when dipped onto chips. I added additional milk, almost to match the cream amount. That helped for a more workable thickness.
2) I did omit the salt the second time as cheese product was salty on its own.
3) I recommend a double boiler for melting the cheese. There is less worry about scalding. I can often melt in the microwave at a lower power but not with this.
4) One other thing you will want to know although it is implied. The American cheese and the white American are slices –which are usually a cheese product and not fully cheese. I wasted time trying to find actual cheese.
Tasty recipe.
You can use that but I normally buy the cheese from the deli section at the store.
Hello, I am making this for graduation to serve 80 people. Do you use white Velveeta and yellow Velveeta or craft singles? I am trying to determine the most cost-effective way to do this. Also, have you tried using rotel instead of tomato and peppers? Thanks in advance.