Qdoba Jalapeno Recipes

QDOBA QUESO (COPYCAT RECIPE)

Steps:

• 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.

THE BEST QDOBA QUESO RECIPE

Steps:

• Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
• Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
• If using the stove, cook on low for about an hour, stirring occasionally.
• After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.

QDOBA'S POBLANO PESTO

Steps:

• Heat oil in a small saucepan, then add garlic and saute' on medium heat. Garlic needs to cook, not brown.
• Once the garlic is cooked (not browned), add the poblano chiles, green chiles, jalapenos and water. Turn heat down low enough just to maintain a simmer and cook ten minutes.
• After cooking, most of the water should have evaporated and chiles should be tender. Add almond meal, toasted pepitas, salt and apple cider vinegar.
• Remove from heat and allow to cool for a minimum of ten minutes. The cooling ensures that the lime juice and cilantro do not cook when you add them, as this can change their flavor dramatically.
• Add cilantro and lime juice, and stir to blend.
• Serve and enjoy!

QDOBA MANGO SALSA

Steps:

• If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
• Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
• Dice 1/4 of a red onion and a whole red pepper; add to bowl.
• Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don't want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
• Chop cilantro and add to bowl.
• Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
• Add sugar and salt; stir.
• Refrigerate until needed.