Copy Cat Qdoba Queso

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Enjoy the Qdoba Mexican Eats’ creamy, cheesy appetizer goodness anytime with this delectable homemade Copy Cat Qdoba Queso recipe! If you have always wanted to make Qdoba Queso at home – now is your chance! This top secret recipe comes together easily in your slow cooker!

Qdoba Mexican Grill serves an absolutely delectable cheese sauce made from real cheese. Qdoba’s queso is quite possibly the best queso dip recipe!

Serving a warm dip that everyone will love has never been easier than with this slow cooker 3 cheese queso! This tasty, creamy dip makes the ultimate brunch addition, game day appetizer or just an irresistible snack.

Chips Dipped in Cheese Sauce

Made with deliciously creamy Monterey Jack Cheese, White American Cheese, spicy Poblano Peppers, juicy chopped tomatoes and yummy garlic flavor, this dip pairs wonderfully with crunchy tortilla chips, carrots or pita chips.

Want other yummy dip recipes to try? Try my Cool Spinach Dip or my Olive Dip (Old Fashioned Stuffed Celery Dip)!

Qdoba Dip with Lime Slices and Chips

Are you like many people and were saddened to see when the Qdoba near you vanished? I have heard that from many readers. That was when I knew it was time to add a new copycat recipe to our collection.

And this one here couldn’t be easier! Your slow cooker does most of the work for you – heck, serve it right out of the crock pot for fewer dishes if you want!

WHAT IS QDOBA QUESO MADE OF?

Qdoba Queso is made with 3 types of cheese: American, White American and White Monterey Jack Cheese. This dip is flavored with creamy and spicy ingredients like tomatoes, peppers and heavy cream.
 
Try this incredible appetizer dip with spicy chorizo to make a hearty snack. Adding in fresh cilantro or jalapenos would also be a yummy addition to this hot Mexican dish.
 
Using this cheese sauce in different recipes is so easy and really elevates them, too! It is incredibly versatile. Boost your next Taco Tuesday, drizzle on chicken burritos or pour it on tortilla chips to make epic nachos!

Looking for more copy cat recipes to try? Try my Copy Cat Taco Bell Enchirito Recipe or my Copy Cat El Bee’s Margaritas!

INGREDIENTS FOR QDOBA 3 CHEESE QUESO

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the recipe card.

  • Monterey Jack Cheese: Often included in Mexican style dishes, Monterey Jack Cheese is mild, slightly sweet and melts perfectly.
  • American Cheese: Adds a sharp flavor that blends perfectly with the other mouth-watering flavors.
  • White American Cheese: Gives the sauce the iconic pale color and creamy Mexican flair that is often seen in Mexican restaurants.

  • Poblano Peppers: These roasted spicy peppers are the secret star of this dip!

  • Tomatoes: Enhances the sauce with a juicy salsa flavoring.

  • Heavy Cream: Helps reduce the thickness of the cheese dip. Add extra to thin the dip to your preferred desire.
  • Garlic Powder: Ground garlic has a less intense flavor than fresh. It will also dissolve better in the melted cheese.
  • Salt: Added for flavor and taste.

tip: serve with fresh cilantro if you like

HOW TO MAKE QDOBA QUESO COPY CAT RECIPE

My Qdoba copy cat recipe is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Roasted Poblano Peppers

ROAST

Begin by roasting your peppers. To roast your poblano peppers, simply slice the peppers in half and remove the seeds.

Place them on a baking sheet, covered in foil. Drizzle with a little olive oil. Bake in a 450-degree oven for 10-15 minutes.  Let them cool until they are cool enough to touch. Remove the blackened outer skin, discard. 

Chop the roasted peppers.

SHRED

In most places, you can purchase all of the cheese you need for this recipe right at your deli counter. Take it home and shred it yourself. 

If you are unable to find it at the deli counter, you can purchase the American and White American Cheese slices and chop them into smaller pieces. I used a little of both. 

Place shredded cheeses, roasted peppers, chopped tomatoes, cream and garlic into your slow cooker.

COMBINE

Place shredded cheeses, roasted peppers, chopped tomatoes, cream and garlic into your slow cooker. 

Stir to combine.

Queso in Slow Cooker

COOK

Set crock pot to low, and cook for 2 hours. Stirring occasionally until the cheese is melted. Thin with more heavy cream if necessary.

SALT

Season to taste with salt.

SERVE

Serve hot from the crockpot with tortilla chips.

Copy Cat Qdoba Queso _ An Affair from the Heart

Love it? Pin it!

Don’t forget where you found this spicy cheese dip recipe! Pin it to your favorite recipe board on Pinterest before you go!

 

Qdoba Queso Dip with Chips

Aside from eating this dip all on its own with tortilla chips the way God intended it – try adding it to burrito bowls, chili con carne, taco salads, and taco soup, or dip your taquitos in it!

 

Overhead of Pico de Gallo in a clear bowl

OTHER DIP RECIPES TO ENJOY

Overhead of Cop cat Taco Bell Enchirito fork bite

COPY CAT RECIPES

Here at An Affair from the Heart we LOVE our restaurant copy cat recipes! Here are some of our favorites:

Copy Cat Qdoba Queso HERO

Let’s make this creamy, cheesy dip!

M. logo An Affair from the Heart

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Chip Dipped in Spicy Dip
4.88 from 8 votes
Print Recipe

Copy Cat Qdoba Queso

Enjoy Qdoba Mexican Eats' creamy, cheesy appetizer goodness anytime with this delectable homemade Copy Cat Qdoba Queso recipe!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Cuisine: American/ Mexican
Keyword: 3 cheese queso, cheese sauce, copy cat recipe, crcok pot, how to roast poblano peppers, Qdoba Queso, slow cooker
Servings: 8 servings
Calories: 396kcal
Author: Michaela Kenkel

Ingredients

  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces American cheese shredded
  • 8 ounces White American cheese shredded
  • 3 Poblano peppers roasted
  • 8 ounces tomatoes finely chopped
  • 1 cup heavy cream + additional to thin the cheese dip if needed
  • 1 ½ teaspoons garlic powder
  • Salt to taste

Instructions

  • Begin by roasting your peppers. Slice the peppers in half and remove the seeds. Place on a baking sheet, covered in foil. Drizzle with a little olive oil. Bake in a 450 degree oven for 10-15 minutes.  Let them cool until they are cool enough to touch. Remove the blackened outer skin, discard.  Chop the roasted peppers.
  • Place shredded cheeses, roasted peppers, chopped tomatoes, cream and garlic into your slow cooker. Stir to combine.
  • Set crock pot to low, and cook for 2 hours. Stirring occasionally until the cheese is melted. Thin with more cream if necessary. 
  • Season to taste with salt. 
  • Serve hot from the crockpot with tortilla chips. 

Nutrition

Serving: 1 | Calories: 396kcal | Carbohydrates: 9g | Protein: 18g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 996mg | Fiber: 1g | Sugar: 6g

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6 Comments

  1. This was such a creamy and delicious recipe! Made the perfect afternoon snack; easily, a new favorite recipe!

  2. I’ve never tried qdoba’s queso before but anything cheesy as a dip sounds good to me. All my favorite cheese are packed all in one. So excited to make this with nachos for my kids!

  3. This was a great appetizer for our taco dinner! Everyone loved how cheesy it was and the poblano pepper added nice flavor!

  4. This looks like perfection. I can practically smell the poblano peppers! They’re just so so so good! Can’t wait to make this!

  5. I used to live within walking distance of a Qdoba and would get their queso all the time, but now I’m not anywhere even remotely close so I’m thrilled to stumble across your copycat recipe! I’ll be making this for sure this weekend.

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