Qdoba Queso Recipe

This Qboda queso recipe makes a smooth, creamy, and cheesy queso dip with the perfect amount of spice. It's more delicious than the one from the restaurant, and so simple to make at home. Serve it with tortilla chips for dipping, on tacos, or drizzled over burrito bowls.

Why I Love This Qdoba Queso Recipe

I'm downright obsessed with Qdoba's queso, so I, of course, had to make a copycat recipe. This copycat Qdoba queso recipe captures the restaurant’s creamy, cheesy richness with that perfect balance of spice. Roasted poblano peppers and diced tomatoes give it depth, while a blend of three cheeses—melted until silky smooth—creates that perfect dip-worthy texture. 

I love drizzling it on a chicken burrito bowl made with my Qdoba chicken, but it's amazing with tortilla chips for the classic chips and dip combo. And while it tastes like something you’d order from the restaurant, it’s surprisingly easy to make. Roast the peppers, melt the cheeses, stir it all together—and in less than 30 minutes, you’ve got a homemade queso that's always a party favorite. Every time I make it, someone asks for the recipe, which tells me this is the real deal!

Ingredients You'll Need

• Poblano peppers- The green are my favorite because they're on the sweeter side, especially after being baked. You can use red if you prefer a spicier queso.
• Three cheese blend- I used a mix of cheddar cheese, white American, and Monterey Jack.
• Tomatoes- canned diced tomatoes or fire-roasted tomatoes, drained.
• Heavy cream- helps combine all the cheeses and gives the queso that rich, creamy texture.
• Thyme, paprika, and cumin- the perfect seasoning blend.
• Celery salt- my special ingredient for more flavor.
• Black pepper and salt- to add flavor to the peppers and dip.
• Vegetable oil- for roasting the peppers.

How To Make Qdoba Queso 

Step 1: Roast the peppers

 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or grease it with nonstick cooking spray. Place the peppers on the baking sheet, drizzle with vegetable oil, and season with the salt and pepper. Bake for 15 minutes until the skins of the peppers are blackened slightly. Let them cool for 5-10 minutes, then remove skins and dice them into small pieces.

Step 2: Melt the Cheese

 Add the heavy cream and shredded cheese to a deep saucepan. Heat on medium heat and stir occasionally until the cheese is melted and combined.

Step 3: Add the flavor

Mix in the paprika, cumin, celery salt, thyme, salt, and pepper. Then add the drained tomatoes and peppers and stir to combine everything. Let it cook for about 5 minutes until heated through, stirring occasionally.

Step 4: Serve

Let the dip cool for a few minutes, then serve with tortilla chips or use for anything you want, and enjoy.

Pro Tips For Making This Qdoba Queso Dip

• Make sure you drain the tomatoes of your choice before adding them to the dip. If you don't, it'll make it too thin. You can also use diced Roma tomatoes instead of canned ones. 
• Stir the dip every minute or so as it heats up for even heating. You'll want to watch it to make sure that it doesn't burn.
• If you like spicy queso, add another pepper to the dip, or you can add a splash of hot sauce or even sriracha.
• Roast the peppers the day before to make this recipe even quicker. Store them in an airtight container and then add them to the dip as you make it. 
• Let the dip cool for a few minutes so it can thicken up before serving. The slightly thicker texture helps it cling to the chips.

How To Store and Reheat This Queso

In the fridge: The best way to store any leftovers in an airtight container in the fridge. It will last for up to 3 days. I like to double this recipe to have some on hand as a quick snack throughout the week. 

In the freezer: If you want to keep it for longer, you can freeze the dip in a freezer-safe container for up to 4 months. 

Reheat: My favorite way to reheat this queso is in the microwave. Just warm it in 30-second increments, stirring between each one until it reaches your desired temperature. You'll want to thaw the frozen dip in the fridge before reheating. 

Qdoba Queso FAQS

Can I make Qdoba queso ahead of time?

Yes! This copycat Qdoba queso can be made 1–2 days in advance. Once cooled, store it in an airtight container in the refrigerator. To reheat, warm it slowly on the stovetop over low heat, whisking in a splash of milk or cream to bring back the silky, pourable texture. I love making it for meal prep, or if I'm hosting a party and need an appetizer I can whip up fast.

What cheese works best for Qdoba queso?

The secret to the smooth, creamy texture is using a combination of cheeses. Monterey Jack melts well, sharp cheddar adds tang, and white American cheese helps create that ultra-silky consistency you know from the restaurant. Using this blend gives your homemade queso dip the same texture and flavor as the queso from Qdoba.

Can I make this recipe in the slow cooker? 

Yes! You'll need to roast the poblano peppers in the oven first. Then add the diced veggies, heavy cream, cheeses, and seasonings to the slow cooker. I recommend using blocks of cheese cut into cubes for the best results. This helps prevent the cheese from burning and allows it to melt slowly. Cook on low heat for 2-3 hours, stirring the mixture every hour. 

More Copycat Recipes

• Moe's queso
• Chipotle queso
• Chipotle hot salsa
• Chipotle corn salsa
• Taco Bell nacho fries
• Taco Bell nacho cheese