✔ Updated · smoother 3-cheese method + stovetop option
My Qdoba queso recipe is a copycat-style version of the chain's 3-cheese queso: a smooth, creamy cheese dip with roasted red pepper, tomato and a little jalapeño folded through. It uses three cheeses for a reason.
At a glance
The one tip that matters: Shred the Jack and cheddar yourself and keep the heat low. Pre-shredded bagged cheese is coated with anti-caking starch that makes queso gritty, and high heat makes cheese split and turn oily.
Monterey Jack melts creamy and mild, cheddar brings the flavor, and white American from the deli counter keeps the whole thing silky instead of grainy. Roast the vegetables, then let a slow cooker do the rest, or melt it on the stovetop in about 15 minutes. Serve it with chips, or spoon it over burritos and nachos.
Why You'll Love This Queso
- Silky and smooth, thanks to white American cheese and a little cornstarch.
- Roasted pepper flavor from red pepper, tomato and jalapeño blistered in the oven.
- Party-ready: make it in a slow cooker and keep it warm for hours.
What Makes Qdoba-Style Queso Different?
Many homemade quesos start with processed cheese blocks. I use real shredded cheese, so the flavor is richer, and gets its smooth texture from a little white American cheese, which melts without splitting. Roasting the red pepper, tomato and jalapeño first adds a sweet, slightly smoky flavor that raw vegetables don't have.
The slow cooker is the hands-off route and keeps the queso warm for a party, which is how I serve it on game day. If you're in a hurry, the same ingredients melt into a smooth dip on the stovetop in about 15 minutes. For another crowd-pleasing dip, try our million dollar dip.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Shred your own cheese. Bagged pre-shredded cheese is coated with anti-caking powder that keeps it from melting smoothly. A block and a box grater make a much silkier queso.
- Use deli white American cheese. It contains emulsifying salts that hold the other cheeses together, which is the easiest way to get a smooth, restaurant-style dip that doesn't split.
- Keep the heat low. Cheese turns stringy and oily when it gets too hot. Use the slow cooker's Low setting, or the lowest heat on the stove, and stir often.
- Short on time? Use 1/2 cup jarred roasted red peppers, drained and chopped, and a 10-ounce can of diced tomatoes with green chiles, well drained, in place of the roasted vegetables.
- Adjust the thickness. Queso thickens as it sits. Stir in warm cream or milk a tablespoon at a time to loosen it, or simmer it a few minutes longer to thicken it.
- Keep it warm. Serve it straight from the slow cooker on Warm, or warm your serving bowl in a low oven for a few minutes so the queso stays dippable longer.
Qdoba-Style 3-Cheese Queso (Copycat)
8
servings (about 1/3 cup each)15
minutes1
hour50
minutes280
kcal2
hours5
minutesA copycat-style take on Qdoba’s 3-cheese queso: roasted red pepper, tomato and jalapeño stirred into a silky blend of Monterey Jack, white American and cheddar melted with cream and garlic. Make it low and slow in a slow cooker, or on the stovetop in about 15 minutes once the vegetables are roasted.
Ingredients
- For the Roasted Vegetables
1 large red bell pepper, halved and seeded
2 Roma tomatoes, halved (about 8 oz)
1 jalapeño, halved and seeded (optional, for mild heat)
1 teaspoon olive oil
- For the Queso
1 cup heavy cream or half-and-half, plus more to thin
2 garlic cloves, finely minced
4 oz white American cheese from the deli counter, torn into pieces
4 oz Monterey Jack cheese, freshly shredded (1 cup)
4 oz mild or medium cheddar cheese, freshly shredded (1 cup)
2 teaspoons cornstarch
1/4 teaspoon ground cumin
salt and black pepper, to taste
Directions
- Roast the Vegetables
- Heat the oven to 425°F (220°C) and line a baking sheet with foil. Lay the pepper, tomato and jalapeño halves on it cut side down and rub them with the olive oil.
- Roast for 20 to 25 minutes, until the skins are blistered, wrinkled and loose. Let them cool for 10 minutes.
- Slip off and discard the skins, then finely chop the pepper, tomatoes and jalapeño.
- Melt the Queso
- Toss the shredded Monterey Jack and cheddar with the cornstarch in a bowl, so every shred is lightly coated. This helps keep the queso smooth.
- Add the cream, garlic, cumin and the chopped roasted vegetables to a small slow cooker. Stir in the American cheese, then the coated shredded cheese, a handful at a time.
- Cover and cook on Low for 1 1/2 hours, stirring well every 30 minutes, until completely melted and smooth. For the stovetop, warm everything in a heavy saucepan over low heat for 10 to 15 minutes, stirring constantly.
- Stir in a splash more cream if it’s thicker than you like, season with salt and pepper, and serve warm with tortilla chips. Keep it on the slow cooker’s Warm setting for a party.
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Watch the Video
See the queso come together in our short recipe video.
Variations
- Spicier: roast 2 jalapeños with the seeds left in, or stir in 1/4 teaspoon chipotle powder.
- Poblano queso: swap the red bell pepper for a roasted, peeled poblano pepper for a greener, earthier flavor.
- Extra creamy: stir in 2 tablespoons of cream cheese along with the other cheeses.
- Queso with meat: stir in 1/2 pound cooked, drained ground beef or chorizo, browned to 160°F, just before serving.
- Toppings: finish with chopped cilantro, diced fresh tomato, pickled jalapeños or a spoonful of salsa.
Frequently Asked Questions
What cheese is in Qdoba queso?
Qdoba's queso is known as a 3-cheese queso. This copycat-style version uses Monterey Jack for creaminess, cheddar for flavor and white American cheese for a smooth, stable texture, melted with cream, garlic and roasted vegetables.
How do you keep queso from getting grainy or separating?
Shred block cheese yourself, toss it with a little cornstarch, include some white American cheese and melt everything over low heat while stirring. High heat and pre-shredded cheese are the most common causes of grainy, oily queso.
Can I make Qdoba queso on the stovetop?
Yes. Warm the cream, garlic, cumin and roasted vegetables in a heavy saucepan over low heat, then add the cheeses a handful at a time, stirring constantly, until smooth. It takes about 10 to 15 minutes.
Can I make queso ahead of time?
Yes. Cool it, cover and refrigerate for up to 4 days. It will set firm in the fridge. Reheat it gently on the stove or in the microwave in 30-second bursts, stirring in a splash of milk or cream until smooth.
Can you freeze queso?
You can freeze it for up to 2 months, but the texture can turn a little grainy after thawing. Thaw it overnight in the fridge and reheat slowly with a splash of cream, whisking until smooth.
What do you serve with queso?
Tortilla chips are the classic, but queso is also great spooned over burritos, burrito bowls, nachos, tacos, baked potatoes or roasted vegetables.
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