Qdoba Queso Recipe

Qdoba queso in a bowl with chips on the side

Qdoba Queso Recipe

This dip is a re-creation of the delicious Qdoba queso that you know and love.

4.15 from 120 votes

Prep Time: 20

Cook Time: 4

Inactive Time: 6 36

Total Time: 7

Servings: 12 people

Equipment

Ingredients

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

Instructions

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!!!

Notes

NOTE: Crock pots and their temperatures vary. REMOVE FROM HEAT when the cheese has melted!

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition