Qdoba Queso
A creamy three-cheese copycat queso with roasted poblano peppers, tomatoes, heavy cream and a little cayenne.
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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
This is a copycat, not the restaurant's recipe. The prep time includes 5 minutes for the roasted peppers to cool. Keep the heat low so the cheese stays smooth.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 7.7gProtein: 18.6gFat: 35.3gSodium: 1048mgFiber: 0.6gSugar: 4.4g
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