Qdoba Queso Dip Recipe 455 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.

QDOBA QUESO DIP

Steps:

• Combine all of ingredients in crockpot.
• Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted.
• Thin with more milk or cream if necessary.
• Taste and adjust seasoning.
• For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc.
• Serve hot from crock with 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.