Qdoba queso is a thick, smooth, creamy three-cheese dip with roasted poblano peppers, diced tomatoes and a gentle kick of cayenne. This copycat melts American cheese, white American cheese and Monterey Jack with heavy cream, then stirs in the roasted peppers and spices. It takes about 30 minutes and makes enough for 8 people. It is a home take on the restaurant’s three-cheese queso, not the company’s own formula, and it is very good poured over burritos, bowls, nachos or a big bag of chips.
How to make Qdoba queso: Roast 2 halved poblano peppers at 450°F for 15 minutes, cool 5 minutes, peel and dice. Dice 2 Roma tomatoes. Melt 8 ounces each of American cheese, white American cheese and Monterey Jack with 1 cup of heavy cream over low heat, stirring often, until smooth. Stir in paprika, cayenne, garlic powder, the poblanos and the tomatoes, heat through and serve warm.
Why You’ll Love It
- Silky smooth. American cheese melts without turning grainy.
- Real roasted flavor. The poblanos are charred in the oven first.
- Three cheeses. Creamy, mild and a little sharp together.
- One saucepan. After the peppers are roasted, everything happens in one pot.
- Made for sharing. A full pot for game day or taco night.
Ingredient Notes
American cheese. Eight ounces of yellow and 8 ounces of white, torn into small pieces. Cheese sliced at the deli counter melts best.
Monterey Jack. Eight ounces of the white kind, shredded.
Poblano peppers. Two. They are mild, dark green and a little smoky once roasted.
Roma tomatoes. Two, finely diced.
Heavy whipping cream. One cup. It loosens the cheese into a dip.
Olive oil, salt and black pepper. For roasting the peppers.
Paprika, cayenne and garlic powder. A 1/4 teaspoon of each.
Ingredients
- 8 ounces American cheese, torn into small pieces
- 8 ounces white American cheese, torn into small pieces
- 8 ounces white Monterey Jack cheese, shredded
- 2 poblano peppers
- 2 Roma tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
How to Make Qdoba Queso
1. Heat the oven. Preheat the oven to 450°F and line a baking sheet with foil.
2. Roast the poblanos. Halve and deseed the poblanos. Place them cut-side down on the baking sheet, drizzle with olive oil and season with the salt and black pepper. Bake for 15 minutes, until the skins are slightly blackened.
3. Cool and chop. Let the peppers cool for 5 minutes, then remove the skins and finely dice the peppers. Finely dice the tomatoes.
4. Melt the cheeses. Combine both American cheeses, the Monterey Jack and the cream in a saucepan. Cook over low heat, stirring often, until the cheeses are melted and the mixture is smooth.
5. Finish the queso. Stir in the paprika, cayenne, garlic powder, diced poblanos and tomatoes. Cook for a few minutes, until combined and heated through. Serve warm.
How to Keep the Queso Smooth
Cheese dip goes wrong in two ways: it turns grainy, or the fat separates and floats on top. Both come from heat that is too high. The fix is patience.
| Do this | Why it helps |
|---|---|
| Keep the burner on low | Gentle heat melts cheese evenly. High heat makes it tighten and turn oily |
| Stir often | The bottom of the pan is the hottest spot, and cheese left there will scorch |
| Tear and shred the cheese small | Small pieces melt at the same speed |
| Add the cheese in batches, if you like | An optional trick: let each handful melt before adding the next |
| Peel the roasted peppers | The charred skin is papery and tough in a smooth dip |
| Add the tomatoes at the end | They stay in small, fresh pieces and do not water down the pot |
American cheese is the reason this dip stays creamy. It is made to melt smoothly, and it helps the Monterey Jack do the same. Swapping in all cheddar or all Jack gives a stringier, greasier result.
If the queso thickens as it sits, put it back over low heat and stir in a small splash of cream.
Is This the Same as Queso Diablo?
No. The restaurant lists its three-cheese queso and its Queso Diablo as two separate items. This recipe is a home take on the first one: mild, creamy and built on roasted poblanos. It is not a copy of the spicier dip, and it is not the company’s own recipe.
Tips for Success
How do I peel the poblanos?
After roasting, let them cool for the full 5 minutes. The blistered skin will lift off in strips with your fingers.
Is it spicy?
Only a little. Poblanos are mild, and there is just a 1/4 teaspoon of cayenne. Leave it out for no heat, or add more for a hotter dip.
Can I use pre-shredded cheese?
Freshly shredded melts more smoothly. Bagged shreds have a coating that can make a dip gritty.
How do I keep it warm for a party?
Hold it at 140°F or warmer and stir now and then. Check with a thermometer and do not guess.
Storage and Reheating
Refrigerate leftovers within 2 hours, in a shallow, covered container. They keep for 3 to 4 days. Reheat on the stove over low heat, stirring, until the dip is bubbling and reaches 165°F. Do not reheat it in a slow cooker. Cream-based sauces do not freeze well.
What to Serve With It
Tortilla chips are the classic. The dip is also good spooned over beef and bean burritos, ground beef quesadillas or crockpot creamy chicken nachos. For a dip table, set it out with the white queso dip, the 4-ingredient cheese dip and the buffalo chicken dip.
Frequently Asked Questions
What’s in the queso at Qdoba?
The restaurant’s own recipe is not public. This copycat uses American cheese, white American cheese, Monterey Jack, heavy cream, roasted poblanos, tomatoes and spices.
What is the difference between Qdoba’s 3-cheese queso and Queso Diablo?
They are sold as two separate dips. This recipe is modeled on the three-cheese one.
How does Qdoba make their queso?
I cannot say how it is made in the restaurant. At home, the method is to roast the peppers, then melt the cheeses with cream over low heat.
Which queso is better, Qdoba or Chipotle?
That is a matter of taste. Make a pot and decide for yourself.
Final Notes
I tear the cheese slices into the saucepan while the peppers roast, so the pot is ready when they are. If you make it, leave a comment to tell me how it turned out or ask a question.
Qdoba Queso
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Ingredients
- 8 ounces American cheese torn into small pieces
- 8 ounces white American cheese torn into small pieces
- 8 ounces white Monterey Jack cheese shredded
- 2 poblano peppers
- 2 Roma tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 450°F and line a baking sheet with foil.
- Halve and deseed the poblanos. Place them cut-side down on the baking sheet, drizzle with olive oil and season with the salt and black pepper. Bake for 15 minutes, until the skins are slightly blackened.
- Let the peppers cool for 5 minutes, then remove the skins and finely dice the peppers. Finely dice the tomatoes.
- Combine both American cheeses, the Monterey Jack and the cream in a saucepan. Cook over low heat, stirring often, until the cheeses are melted and the mixture is smooth.
- Stir in the paprika, cayenne, garlic powder, diced poblanos and tomatoes. Cook for a few minutes, until combined and heated through. Serve warm.
Notes
Nutrition
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