Qdoba Queso
User Reviews
5
Qdoba Queso
Description
This queso begins by roasting halved poblano peppers coated in olive oil and seasoned with salt and pepper in a hot oven until their skins blacken. After cooling, the skins are peeled off, and the peppers are diced. Tomatoes are diced finely to match the pepper size. American cheese (both yellow and white) and shredded Monterey Jack cheese are gently melted with heavy cream over low heat, forming a smooth base.
Seasonings including paprika, cayenne pepper, and garlic powder are stirred in along with the roasted pepper and tomato pieces. The sauce is warmed through to meld flavors without burning the cheese, producing a velvety dip with smoky, creamy, and mildly spicy notes.
Qdoba Queso is served warm for dipping with tortilla chips or as a topping. Leftover queso can be refrigerated for up to five days; reheating may require adding cream or milk to restore the sauce’s consistency. Increasing the number of poblano peppers can raise the heat level.
Ingredients
- 8 oz American cheese torn into small pieces
- 8 oz American cheese torn into small pieces, white
- 8 oz Monterey jack cheese shredded, white
- 2 poblano pepper
- 2 Roma tomato
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy whipping cream
- 1 Tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
Instructions
- Preheat the oven to 450 degrees F. Cut each of the poblano peppers in half and remove the seeds. Line a baking sheet with foil and place the poblano peppers cut side down on the baking sheet. Drizzle them with the olive oil and season them with the salt and pepper. Bake for 15 minutes until the skins of the peppers are blackened slightly. Remove the peppers from the oven and let them cool for 5 minutes. Once you can touch the peppers, remove the skins and dice them into small pieces.
- Dice the tomatoes into small pieces (similar to the diced poblano peppers).
- Add the heavy cream and all the cheeses to a small sauce pan. Heat on low to medium low heat until melted and combined. Stir occasionally and watch closely to make sure that the cheese does not burn.
- Then stir in the paprika, cayenne, garlic powder, poblano peppers and diced tomatoes. Heat for a few minutes to combine and heat the ingredients through.
- Serve warm with chips and enjoy!
Notes
- Add an extra poblano pepper to increase the queso's spiciness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- When reheating, add more cream or milk as needed to restore the queso's creamy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1185mg | 49% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 26mg | 29% |
| Calcium | 829mg | 83% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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