Bring the taste of Qdoba into your own home with this Qdoba queso copycat recipe! It’s cheesy, delicious, and way cheaper than takeout!
Served hot, this cheesy delight is an amazing alternative to a simple jar of something from the store.
Served with chips, veggies, or crusty bread, queso dip is rich, creamy and totally irresistible.
I like mine a little spicy and always throw in extra jalapenos, but you can keep it simple and delicious, letting the cheeses shine.
As the days get colder, this will be your new go-to to keep you warm and satisfied.
Qdoba Queso
It’s a sad fact that not all queso dips are created equal. They can be clumpy, they can split, and sometimes, they even become grainy after cooking.
Qdoba queso takes all the guesswork out and leaves you with the perfect combination of Monterey Jack, Cheddar, and American cheeses.
Using roasted poblanos adds a wonderful depth of flavor that compliments the chopped tomatoes perfectly.
Everything gets thrown into a slow cooker, so the cheeses can melt and slowly mix with the cream, ground garlic, and salt.
The slow cook ensures everything mixes just right, avoiding any issues with the cream splitting. Once you have this base down, you’ll be switching it up like a pro in no time.
Making this in a slow cooker makes it pretty hands-off, and you can use a portable version if you need to take it to a party.
Ingredients
If you look around, you’ll find a few variations of queso dip.
They may include cream cheese, or canned tomatoes and chilis, and will no doubt be delicious.
But for the best Qdoba queso recipe, you will need:
- Monterey Jack cheese – This cheese is mild, slightly sweet, and melts perfectly. You will often see it included in Mexican style dishes.
- American cheddar cheese – To keep this dish that gorgeous pale color, try to find white American cheddar.
- Cheddar cheese – Cheddar cheese has such a wonderful flavor that will really stand out without being too overpowering.
- Poblano peppers – A relatively mild chili, this will add an undertone of heat without being over the top.
- Tomatoes – When finely chopped, the tomatoes will scatter throughout to give an almost salsa-like flavor to the dip.
- Heavy cream – Given that this is a dip made of melted cheese, now isn’t the time to cut back on calories. Use full-fat cream for the best dip!
- Ground garlic – As much as I love minced, fresh garlic, powdered garlic has a less intense flavor and will dissolve into the creamy cheese much better than fresh would.
- Salt – Add this right at the end to flavor the dip. You may find that you don’t need it at all.
Tips for Making Queso Dip
It may sound like all you’re doing is melting cheese, but there are a few things that can go wrong.
For the best results every single time, try these handy tips!
- Shred blocks of cheese rather than using pre-shredded, as it will melt better and have more flavor.
- Don’t try cooking on high to save time. The cheese will likely clump together if heated too quickly.
- If cooking on a stovetop, cook on low and stir frequently to avoid anything catching on the bottom.
- Try using smoked cheese for a different kind of flavor.
- For a super silky version, try adding cream cheese to the mix. This will help the dip stay fluid for longer.
- If you want to thicken the dip, use cornstarch so that you don’t taste any flour.
- You may need to check the deli section for white cheddar, but Velveeta will also work well.
- For something a little more flavorful, try sauteing onions with garlic and jalapenos and adding them into the melted cheese mix.
- Roast the tomatoes along with the peppers for even more flavor.
- If you’re looking for a quicker version that doesn’t involve roasting peppers, use a can of green chili and chopped tomatoes instead.
What Goes Well With Qdoba Queso?
Whether bringing this hot dip along to the in-laws or laying out a game-day spread, having a few different options to go along with it is essential!
Need some inspiration? I have you covered:
- Since you’ll have a couple of hours on your hands while the dip cooks, why not try your hand at making some hot pretzels?
- If you kept your dip on the mild side, why not put out a side of jalapeno poppers for the heat-freaks?
- A simple bag of tortilla chips is the perfect partner. But I would go for the scoops so you get more bang for your buck.
- For something more than just chips and dip, put out a plate of spicy beef empanadas.
- Since everything tastes better dipped in cheese, these Pigs in a Blanket would be next level as a side dish.
- Move over, ranch dressing! Let this hot cheesy wonder coat your veggie platter for a little cool crunch with smooth cheesy goodness.
Qdoba Queso (Copycat Recipe)
Ingredients
1 cup 1 shredded monterey jack cheese
1 cup 1 American cheese
1 cup 1 shredded cheddar cheese
3 roasted poblano peppers (finely chopped)
8 ounces 8 tomatoes (finely chopped)
1cup heavy cream
1 1/2 teaspoons 1 1/2 ground garlic
Salt to taste
Instructions
- Preheat the oven to 450 degrees F and line a baking sheet with aluminium foil.
- Cut the poblano peppers (and tomatoes if you want them roasted) in half, removing seeds with a knife. Place peppers on the baking sheet and drizzle with olive oil (add the tomatoes too if roasting). Season with salt and pepper and bake for 15 minutes.
- Remove the tray from the oven and leave to cool for five minutes. When they are cool enough to touch, carefully remove the blackened skins and discard. Finely chop the roasted peppers (and tomatoes whether roasted or not).
- Put the shredded cheese, roasted and chopped peppers, tomatoes, heavy cream and garlic into a slow cooker.
- Place the lid on top and cook on low for two hours. Stir every 20 minutes, until the cheese has all melted.
- Add in more cream if necessary. Season with salt to taste.
- Serve straight from the slow cooker with crunchy tortilla chips.
