Qdoba Queso Dip Recipe

Qdoba queso recipe

Please note – this recipe was created several years ago  – it’s super delicious, but Qdoba has a slightly 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!

Queso Dip

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.

Queso-dip-recipe

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!

Queso-troubleshooting

Again, another close up showing the difference. So the keys to making delicious queso:

Qdoba Queso Dip Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • 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
Instructions
  1. 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).
  2. Cube the cheese and put cheese and remaining ingredients and veggies in a small crock pot. Heat on low for 4 hours (recommended) or on high for 2 hours, stirring every half hour or so. Let cool for a few minutes, then serve with tortilla chips and enjoy!!!

 Some of the above links are affiliate links, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible.

Subscribe to the Sweet Phi Newsletter

Join my mailing list to receive a free copy of my eCookbook and stay up to date with the latest on the Sweet Phi blog!

You have Successfully Subscribed!

Showing 30 comments
  • AngelA
    Reply

    Mine turned out grainy- what did I do wrong?

    • Sweetphi
      Reply

      Oh no! So sorry yours didn’t turn out smooth and creamy. I don’t know why it would be grainy…did you add any flour or thickener? Were your veggies ground up too fine? if the veggies were too finely chopped they might have caused a grainy texture, but I’m totally stumped as to why it would be grainy though! Thanks for commenting with the feedback!

    • Michelle - Flowerwriter
      Reply

      Mine turned out gritty as well. I did some internet research and I think the problem comes from heating the cheese too quickly or at too high of a temperature. The recipe says to cook on high for two hours but I think that it should be on low for two hours, or maybe not made in a crockpot. The grit comes from a breakdown of the fat and liquid that have separated and it’s not easy to fix or it all. I found this article (http://www.thekitchn.com/quick-tiphow-to-fix-a-broken-s-46403) they suggest a few ways to try and save the cheese like using an egg yolk and another site recommended flour and butter. Since I’m gluten free I tried a little cream and cornstarch as well. I think these may have worked but my queso was to far separated and I wasn’t able to save it. I had to throw it out. 🙁 .

      • Sweetphi
        Reply

        Thank you so much for the feedback, I am so disappointed that it turned out gritty for you as well. That is the absolute worst! I am heading to the grocery store after work today to remake this again and see what the problem could be. I used a little crock pot for this recipe, but it still shouldn’t have turned out gritty! I’ll make it via crock pot, small crock pot and via stovetop just to compare and do some trouble shooting. Thank you again though for commenting, I’ll let you know how it turns out!

    • Sweetphi
      Reply

      I feel like such a detective! I was really bothered by the feedback that the queso dip came out grainy. I made several batches trying to trouble shoot, and think I figured out exactly what the problem is. When I made it, and as stated in the recipe, I used a small crock pot. Using that method, it came out smooth and silky and exactly like it has every other time I’ve made it. However, when I made it on the stovetop, it came out grainy and not good at all! It tasted totally different, and frankly, it was not appetizing at all lol. So, if making this recipe, I would only suggest doing it either in a small crock pot (and you can either do it on high or low for heating) or in a regular size crock pot at low temperatures, that allows the cheese to melt together beautifully. I’ve updated the post with some pictures and notes to describe my trouble shooting. Again, thank you for the comments 🙂

  • Kim
    Reply

    If You use pre-shredded cheese, it may turn out gritty/grainy. The cheese is coated with something so it doesn’t stick together.

    • Sweetphi
      Reply

      You’re absolutely right! I always shred my own cheese, thank you for the very helpful comment!

  • Judi
    Reply

    What can you do with left overs? Can you reheat this dish?

    • Sweetphi
      Reply

      You could spread leftovers on a sandwich (like instead of a mayo) or you could spread it on a quesadilla and add a little fresh cheese and some tomatoes. You could reheat it and use it just with chips, or you could put it on something like nachos, but I have never reheated it because it’s always gone 🙂

  • Chris
    Reply

    Is there a better type of cheese to use? Brand wise? I’ve tried making different types of queso dips in the past and found some brands melt better than others.

    • Sweetphi
      Reply

      Hi Chris, thank you for your comment. I have found that a ‘Cracker Barrel’ brand block is the best for the white cheddar and then I’ve had good luck with Kraft brand for the monterey jack, and then for the white american cheese I just get it from the deli 🙂 Hope that helps!

      • Chris
        Reply

        Awesome. Thank you 🙂 I tried using cheese I had in the fridge and it didn’t turn out so well. I will try these cheese and see how it works. 🙂

        • Sweetphi
          Reply

          Try using those cheeses and let me know how you like it, I think it will become a favorite 🙂

  • Danielle
    Reply

    I was wondering if this recipe is for Qdoba’s regular queso or their diablo queso? I have been scouring for their hot diablo recipe but can’t find one. Maybe I should just use hotter peppers. I am just not sure.

    • Sweetphi
      Reply

      This recipe is for the regular queso, not the diablo queso. I would add both more peppers and more spices, best of luck 🙂

  • Katherine
    Reply

    My crockpot is way too big for this – do you think it would turn out okay to do a double-boiler type setup with a pot of boiling or hot water below a glass bowl with the cheese dip in it?

    • Sweetphi
      Reply

      I have done a double batch before and it has turned out great 🙂

  • Brittany
    Reply

    Where does one find white american cheese? I’ve only heard of it in slices or as velveeda. thanks! Gotta make this stat! 🙂

    • Sweetphi
      Reply

      I always get white american cheese from the deli counter 🙂

      • Brittany
        Reply

        Ooohhh, I never thought of that. Thanks!

  • Tira
    Reply

    I am wondering how well leftovers reheat and how you recommend doing so. Thanks!

    • Sweetphi
      Reply

      Hi Tira, If you have leftovers, I would recommend heating them up low and slow – just like the dip. If you do it too fast, it will get a little grainy 🙂

  • Brittany
    Reply

    Do you think this recipe would turn out just as well using the stove top method with a roux base??

    • Sweetphi
      Reply

      Good question – I’ve never tried it via the stove top method, but I’d love to know how it turns out for you if you try it!

  • Julie
    Reply

    My grocery did not have poblano peppers but the produce manager said pasilla peppers are very close so I used those. Separating the skins was one of the most tedious and frustrating things I’ve ever done in my kitchen haha, they did not come off easily or in large pieces, it was a mess and took forever. I’d like to make it again but would prefer a canned pepper option to save me some time, have you tried with an already-prepared pepper? Or are poblanos 100 times easier to peel after baking than the pasillas were? I was counting on 20 min prep time and it was actually about an hour, which isn’t quite worth it to me for just queso when I have other prep to do for the whole meal.

    • Sweetphi
      Reply

      Oh my goodness, I am so sorry that you had those issues with the peeling of the peppers, I totally had never heard of pasilla peppers so I looked them up, and yes, I can see why they were so difficult to peel. They are MUCH skinnier and smaller than a poblano, so I can only imagine how much longer they must have taken. Canned peppers are such a great alternative, you could definitely use those next time to save that whole step 🙂

  • john alexander
    Reply

    I did this exactly how it says to and in a crock pot. Mine turned out very gritty tasting. And the title says qdoba queso but we found no similarities at all to their queso.

    • Sweetphi
      Reply

      I’m so sorry the recipe didn’t turn out for you! This recipe has been made by many others and worked, so I’m not quite sure why it didn’t for you – did you cook it on low?
      This recipe was based on their old queso recipe, I know they’ve changed it quite significantly since I posted this, so I’ll go and make a note on the recipe. Again, sorry it didn’t work for you.

pingbacks / trackbacks

Leave a Comment