This Qboda queso recipe makes a smooth, creamy, and cheesy queso dip with the best flavor. It's more delicious than the one from the restaurant and so simple to make at home!
I'm downright obsessed with Qdoba's queso, so I, of course, had to make a copycat recipe. Truthfully, I think I nailed it and made it even better! It has the same depth of flavors from poblano peppers, tomatoes, and a blend of seasonings, with that perfectly smooth and creamy cheeseiness.
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.
Table of Contents
Why You'll Love This Recipe
- The flavors. Diced poblano peppers and tomatoes play a huge part in the flavors of this queso. Plus, it has a blend of three different cheeses seasoned with spices like paprika, cumin, and thyme.
- It's so easy. Making this queso from scratch is so much easier than you might think. You'll just roast the peppers, then melt everything together in a saucepan. It's honestly effortless!
- A true crowd-pleaser. Whether you're hosting a holiday party, having a get-together with friends, or want to make an appetizer the whole family will love, this Qdoba queso has you covered. It's always a favorite when I make it, so I guarantee it'll be a hit for you too!
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.
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 suggest using blocks of cheese cut into cubes for the best results. Cook on low heat for 2-3 hours and mix everything together every hour.
Tips To Make The Best Recipe
- Make sure you drain the tomatoes of your choice before adding 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.
- Roast the peppers the day before to make this recipe even quicker.
- Let the dip cool for a few minutes so it can thicken up before serving.
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.
More Copycat Recipes
- 3 poblano peppers
- 2 cups shredded three-cheese blend (I used white American, cheddar, and Monterey Jack)
- 1 ½ cup diced tomatoes
- 1 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- Vegetable oil
- Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil. Place the peppers on the baking sheet, drizzle with the vegetable oil, and season with a pinch of salt and black 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.
- In a medium saucepan, add the heavy cream and cheese. Heat on medium heat until the cheese is melted and combined. Stir occasionally so the cheese doesn't burn.
- Mix in the with paprika, cumin, celery salt, thyme, salt, and black pepper.
- Add the chopped peppers and tomatoes, stir, and cook for 5 minutes, until heat through. Make sure to stir every minute or so. Let the dip cool for a few minutes, then warm with tortilla chips and enjoy.
Slow Cooker Instructions:
- Roast the peppers as directed.
- Add the diced veggies, heavy cream, cheeses, and seasonings to the slow cooker (I suggest using blocks of cheese cut into cubes for the best results).
- Cook on low heat for 2-3 hours and mix every hour.
Serving Size:½ cup
Amount Per Serving: Calories: 270Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 184mgCarbohydrates: 6.6gFiber: 2gSugar: 1gProtein: 8g