Qdoba Queso
Do you love Qdoba's Queso? Now you can make Copycat Qdoba Queso Recipe at home. This creamy queso is easy to make with easy ingredients.
Servings: 8
Cost: $12.04, $1.51 per Serving
Ingredients
- 8 oz American Cheese torn into small pieces
- 8 oz White American Cheese torn into small pieces
- 8 oz White Monterey Jack Cheese shredded
- 2 Poblano Peppers
- 2 Roma Tomatoes
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 cup Heavy Whipping Cream
- 1 Tbsp Olive Oil
- ¼ tsp Paprika
- ¼ tsp Cayenne Pepper
- ¼ tsp Garlic Powder
Instructions
- Preheat the oven to 450°F. Line a baking sheet with foil.
- Cut the poblano peppers in half and remove the seeds. Place them cut-side down on the prepared baking sheet.
- Drizzle the peppers with olive oil and season with salt and black pepper.
- Bake for 15 minutes, until the skins are slightly blackened. Let cool for 5 minutes, then remove the skins and finely dice the peppers.
- Finely dice the tomatoes.
- Combine the American cheese, white American cheese, Monterey Jack cheese, and heavy whipping cream in a saucepan. Cook over low heat, stirring often, until melted and smooth.
- Stir in the paprika, cayenne pepper, garlic powder, diced poblano peppers, and tomatoes. Cook for a few minutes, until combined and heated through.
- Serve warm.
Notes
If you want a spicier Queso, add 1 more poblano peppers into the queso to add more heat.
Store the leftovers in an air tight container in the refrigerator for up to 5 days. You may have to add more cream or milk when reheating as the queso will thicken as it sits.
Nutrition
Calories: 444kcal | Carbohydrates: 5g | Protein: 18g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1185mg | Potassium: 214mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1487IU | Vitamin C: 26mg | Calcium: 829mg | Iron: 1mg
