Mmmmm who doesn't love Qdoba's queso??? We LOVE it in this household! Corey was dreaming of it the other day during a Colts game and begged me to attempt it soon...so here we are! I just did a google search and came up with this recipe via Food.com. The queso was awesome, but I don't think it was Qdoba queso so I guess the quest is still on! You should still absolutely try this queso...it was so yummy. Make sure you follow the recipe and cook it on low in the crockpot because if you melt cheddar too quickly it gets "grainy." Or if you are in a hurry just sub another easy melting cheese!
Ingredients:
1 cup shreddred monterey jack cheese
1 cup american cheese (I used white)
1 cup shredded cheddar cheese (I used white)
2-3 roasted poblano peppers (finely chopped) (I used 2)
1 can diced tomatoes
1 cup heavy cream
1 1/2 teaspoons ground garlic
optional seasonings: salt, chili powder, cumin
Directions:
Roast your pablanos in the oven under the broiler until skin is blackened and bubbly, about 5 - 10 minutes. Once cool, peel the skin off and toss the stem & seeds, then dice roasted peppers. Shred cheeses. 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 seasonings. Serve hot from crockpot with tortilla chips.
Roast your pablanos in the oven under the broiler until skin is blackened and bubbly, about 5 - 10 minutes. Once cool, peel the skin off and toss the stem & seeds, then dice roasted peppers. Shred cheeses. 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 seasonings. Serve hot from crockpot with tortilla chips.
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