I am so excited to share this Qdoba queso dip recipe with you. It’s cheesy and delicious – a perfect snack for game day or any day. This recipe was first shared in 2014 and updated with newer photos and more information to help you make the best queso dip recipe. Qdoba has slightly changed their queso in recent years, but this copycat recipe remains a favorite for a homemade version!
If you’ve been to Qdoba, you must know about their queso dip. The first time I had queso dip, I searched and searched for existing copycat recipes, but none were quite right and some were made in massive quantities. So, when I set out to make my own version, I was amazed at how great it came out! Since I originally created this recipe (in 2014) there have been so many replicas of my recipe below!
I don’t know if you’ll love me or hate me for posting this recipe, because you will want to devour it, it’s so so good. Cheesy, has just the right amount of spices and roasted peppers, just queso perfection with every bite.
What ingredients do you need to re-create and make Qdoba queso?
- American cheese
- White cheddar
- White Monterrey jack cheese
- Poblano peppers
- Roma tomatoes
- Salt and pepper
- Heavy cream
- Olive oil
- Cayenne pepper
- Dried minced garlic
There is nothing better than a slow cooker filled with cheese! Once all of the ingredients are in the slow cooker, close that lid, stir occasionally and you can even dip directly in the cooker to save a dish.
What are some tips for making this queso dip?
- Do not make this recipe on the stovetop. Yes, it is done quicker, but the recipe will be grainy, extremely thick and the cheese/oil will likely separate.
- Only cook on the low setting of the slow cooker.
- Again, it will cook on high just fine, but you’re likely to run into a texture/separation issue.
- Be sure to roast the tomatoes and peppers ahead of time. This really helps add a layer of flavor to the cheese.
- Make sure you remove the skin from the veggies after roasting.
- If you want the dip to stay liquid a little longer, try adding 2 oz of cream cheese.
Doesn’t the dip look DELICIOUS!? I highly recommend your hand at trying this copycat recipe. It’s a great option if you’re having friends over because you’ll have a slow cooker full.
Enjoy this dip right out of the slow cooker with some tortilla chips. One last note, you can make this queso recipe with Kraft singles (for the American cheese portion), the color of this Qdoba queso dip will be more yellow-orange in color. If you use white American cheese, the dip will be lighter in color (more similar to Qdoba). Either way, it will taste amazing!
Qdoba Queso Recipe
- 8 oz American Cheese cubed
- 8 oz White Cheddar cubed
- 8 oz White Monterey Jack Cheese cubed
- 2 Poblano Peppers
- 2 Roma tomatoes
- pinch of salt and pepper
- 1 Cup Heavy Cream
- 1 Tbs Olive Oil
- 1/2 tsp each Paprika
- 1/2 tsp cayenne pepper
- 1/4 tsp dried minced garlic or one fresh garlic clove, pressed
- Preheat oven to 450. Start by pitting and cutting peppers and tomatoes into pieces (I cut my tomatoes into 4's and my peppers in 6's) discard 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 minutes until the skins are blackened. Remove from oven and let cool for 5 min. Once cool enough to touch, remove the skins and throw out.
- Put unpeeled veggies in a food processor with 1/2 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 crock pot.
- Heat on LOW for 2 - 4 hours (this recipe does not turn out well on high). Time will vary based on the size of your crock pot. If you use a mini crock pot, it might take 4 hours. In the larger the crock pot, it should cook in close to 2 hours. Let cool for a few minutes, then serve with tortilla chips and enjoy!!!