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Qdoba Queso Dip Recipe

4.3 from 75 votes
Prep Time: 20 minutes
Cook Time: 4 minutes
Inactive Time: 6 hours 36 minutes
Total Time: 7 hours
Servings: 20


  • 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
  • 1/2 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 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 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!!!
  • NOTE: Crock pots and their temperatures vary. REMOVE FROM HEAT when the cheese has melted!