Qdoba Queso (Copycat Recipe)
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Love Qdoba’s queso but can’t get enough? Now you can make it at home! This copycat recipe brings the cheesy goodness right to your kitchen. With just a few simple ingredients and steps, you’ll be dipping chips into creamy, flavorful queso in no time.

The key is using three kinds of cheese – Monterey Jack, American, and cheddar. Roasted poblanos and tomatoes add depth, while heavy cream makes it extra rich and smooth. A slow cooker does most of the work, so you can sit back and enjoy the aroma as it cooks. Get ready for a crowd-pleasing dip that tastes just like the restaurant version!

Exact Ingredients List
Here’s what you’ll need to make this tasty Qdoba queso copycat:
- 1 cup shredded Monterey Jack cheese
- 1 cup American cheese
- 1 cup shredded cheddar cheese
- 3 poblano peppers
- 8 ounces Roma tomatoes
- 1 cup heavy cream
- 1 1/2 teaspoons garlic powder
- Salt to taste
- Olive oil for roasting
- Tortilla chips for serving
The cheese blend gives the queso its creamy texture. Roasted poblanos add a mild kick. Fresh tomatoes bring a hint of acidity.
Heavy cream helps everything melt together smoothly. A touch of garlic powder boosts the flavor. Salt enhances all the tastes.
Don’t forget the tortilla chips for dipping! Pick your favorite kind – corn or flour, thick or thin. The queso is great with any chip.
Instructions
Preheat your oven to 450°F and line a baking sheet with foil. Cut the poblano peppers in half and remove the seeds. Place them on the sheet and drizzle with olive oil. Add salt and pepper, then bake for 15 minutes.
Let the peppers cool for 5 minutes. Carefully peel off the blackened skins and chop the peppers finely. Do the same with the tomatoes if you roasted them.
Mix the three types of cheese, chopped peppers, tomatoes, heavy cream, and garlic in your slow cooker. Cover and cook on low for 2 hours. Remember to stir every 20 minutes until the cheese melts completely.
If the queso seems too thick, add a bit more cream. Taste and add salt as needed. Your homemade Qdoba-style queso is ready to serve!
Keep the queso warm in the slow cooker. Grab some crunchy tortilla chips and start dipping. You’ll love how creamy and flavorful this cheesy dip turns out!

Possible Substitutes List
Can’t find all the ingredients for Qdoba queso? No worries! Here are some swaps you can try:
Cheese options:
• Swap Monterey Jack for pepper jack or Colby
• Replace American cheese with Velveeta
• Use sharp cheddar instead of mild
Pepper choices:
• Anaheim or jalapeño peppers instead of poblanos
• Canned green chiles work in a pinch
For the tomatoes:
• Use canned diced tomatoes
• Try salsa or pico de gallo
Cream alternatives:
• Half-and-half
• Evaporated milk
• Whole milk (for a thinner sauce)
Garlic subs:
• Fresh minced garlic (1-2 cloves)
• Garlic salt (reduce added salt)
• Onion powder for a different flavor
Get creative with add-ins like:
• Diced onions
• Chopped cilantro
• A splash of lime juice
Remember to adjust seasoning as needed with your substitutions. The goal is a creamy, cheesy dip with a kick of flavor. Enjoy experimenting!
How To Make It Diabetes-Friendly
To make this Qdoba queso recipe more diabetes-friendly, you can try a few simple swaps. Use low-fat cheese options instead of full-fat versions. This will help reduce the saturated fat content.
Replace the heavy cream with unsweetened almond milk or low-fat milk. These options have fewer carbs and calories. You may need to add a thickener like cornstarch to get the right texture.
Cut back on the salt to help manage blood pressure. Try using herbs and spices for extra flavor instead. Garlic powder, cumin, or smoked paprika can add depth without extra sodium.
Serve your queso with veggie sticks instead of tortilla chips. Carrots, celery, and bell peppers are great low-carb options. If you want chips, look for baked varieties or make your own from low-carb tortillas.
Watch your portion sizes when enjoying this dip. Stick to about 1/4 cup per serving to keep carbs and calories in check. Pair it with a balanced meal that includes lean protein and non-starchy veggies.
Remember to test your blood sugar after trying this modified recipe. Everyone responds differently to foods, so monitoring is key.
Tips, Tricks & Storing
For the best flavor, use freshly grated cheese instead of pre-shredded. Pre-shredded cheese often has anti-caking agents that can affect the texture of your queso.
You can adjust the spice level by adding more or less poblano peppers. For extra heat, try adding a jalapeño or two.
To make roasting peppers easier, place them in a plastic bag after removing from the oven. This helps steam the skin off.
If your queso is too thick, slowly add more cream until you reach the desired consistency. Too thin? Add more cheese.
Store leftover queso in an airtight container in the fridge for up to 3 days. Reheat in the microwave, stirring every 30 seconds, or on the stove over low heat.
For a fun twist, try adding cooked ground beef or chorizo to your queso. This turns it into a heartier dip or even a meal on its own.
Don’t forget to stir your queso regularly while it’s cooking. This prevents burning and ensures even melting of the cheese.
Serve your queso with a variety of dippers like tortilla chips, veggie sticks, or warm bread cubes for a crowd-pleasing appetizer.