Qdoba Queso Dip Recipe
Please note – this recipe was created several years ago – it’s super delicious, but Qdoba has a different queso that they serve nowadays.
How have I gone my whole life not knowing about Qdoba’s Queso Dip?!? A coworker got lunch at Qdoba and the delicious smells were wafting through the office, so I just had to get WHATEVER it was she had…and it was Queso Dip from Qdoba. So I went on over and ordered some, and after having it once I just HAD to try and make it at home. I searched and searched and didn’t find anything that was quite right (no offense, but I don’t think Qdoba is using Philadelphia cooking creme like most of the copy cat recipes called for) and the recipes I came across were for insanely huge quantities. So, I made my own version and was so amazed at how great it came out…I don’t know if you’ll love me or hate me for posting this recipe, because you will want to devour it!
UPDATE: After posting this recipe I received a comment that it turned out grainy for a reader. That made me sad! To think that someone wasn’t enjoying the same creamy, velvety queso as I was was not ok! So I made multiple batches, and did some trouble shooting and think I figured out what went wrong for them.
I made one batch using a small 1 1/2 quart crock pot (like this one) and then I made it stovetop. I found that the one made in the crock pot (in the picture on the left) turned out super creamy and exactly like it had every other time, and followed the instructions exactly like the recipe states. The one that I had made via stovetop, well, that one was completely different. That was just not good. It was super grainy, and the cheese and oil had separated. And it was extremely thick. Yes, it was done cooking in like 5 minutes, but the taste was just not the same. Not something I would ever recommend or make!
Again, another close up showing the difference. So the keys to making delicious queso:
- Use a small crock pot (this one is on sale for $14!)
- Make sure you remove the skin from the veggies after roasting
- If you’re not using a small crock pot, use a regular crock pot and only cook it on the low setting
- 8 oz White American Cheese, cubed
- 8 oz White Cheddar, cubed
- 8 oz White Monterey Jack Cheese, cubed
- 2 Poblano Peppers
- 2 Roma tomatoes Tomatoes
- 1 Cup Heavy Cream
- 1 Tbs Olive Oil
- ½ tsp each Paprika, Cayenne pepper
- pinch of salt and pepper
- Preheat oven to 450. Start by pitting and cutting peppers and tomatoes into pieces (my tomatoes I cut in 4s and my pepers I cut in 6s) disguard the centers and seeds and place on an aluminum foil lined baking sheet. Drizzle Olive Oil over veggies and sprinkle with Salt and Pepper. Bake for 15 min until the skins are blackened. Removed from oven and let cool for 5 min. Once cool enough to touch, remove the skins and throw out, and put unpeeled veggies in a food processor with ½ cup of the heavy cream and blend.(If you don't have a food processor just chop up the veggies).
- Cube the cheese and put cheese and remaining ingredients and veggies in a small crock pot. Heat on LOW for 4 hours (this recipe does not turn out well on high). Let cool for a few minutes, then serve with tortilla chips and enjoy!!!
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