Qdoba Queso Dip

"Had this dip today and it was soooo gooood! Found a copycat recipe for it at yahoo answers. Putting it here to try to duplicate later."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 2mins
1 batch




  • Combine all of ingredients in crockpot.
  • Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted.
  • Thin with more milk or cream if necessary.
  • Taste and adjust seasoning.
  • For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc.
  • Serve hot from crock with tortilla chips.

Questions & Replies

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  1. This was a good base... but I did a little "editing" and it's fantastic! I only used 1/2 t of garlic, and added about 1/2 c more liquid. For the liquid I used Crema Mexicana. I also added some salt, paprika, smoked paprika, cumin & coriander.
  2. It's definitely a good recipe, but there was way too much garlic. Also, I only used two poblano peppers and that was more than enough (this definitely depends on the size of the pepper; mine were on the bigger side). Don't get me wrong, this recipe is great, but not Qdoba great. I think just lose the garlic or keep it to one teaspoon and you've got more than a copycat, but an exact replica. Thanks!
  3. Very, very good! I have made lots of different Queso dips and I really liked this one a lot. I roasted the poblano peppers in the oven and then skinned them. Throw those and the tomatoes in a food processor. I do not ever use American cheese, so I just doubled the colby/monterey jack. Great!
  4. Cheese generally doesn't melt well so I recommend getting a packet of sodium citrate, it's easy to get off of Amazon. Dissolve the sodium citrate in water corresponding to how much queso you want to make (it's easy to find the ratios online). Then you can melt the cheese and add whatever ingredients you want.
  5. The recipe as is will be quite clumpy as the Jack and Cheddar cheese do not necessarily melt smooth. melt 2 tablespoons butter and add 1 tablespoon of corn starch. Cook on medium to med-low heat until smooth, stirring frequently. Mix in with the queso and it will have the consistency you are looking for. Also, I like some kick in mine, so sometimes go with serrano or hot jalapeno peppers.


  1. -Add butter and corn stark to make smooth -add some hot peppers for some spiciness
  2. Yeah, we tweaked the shit out of it.


<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I live with my husband in Joliet, IL. I'm a network administrator and also teach step aerobics. My hobby during warmer weather is my vegetable garden. I love to cook and make up interesting recipes. I've recently been put on a restricted diet. No dairy, gluten, wheat, oats, sugar. So, I'm looking for ways to spice up my meals. I cook non-restricted meals often as my husband can eat whatever he wants and I love to cook for him. But, once a week, I make him something "interesting" and healthy and he has to at least try it. So far, it's been a big hit.
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