Qdoba-Style Three-Cheese Queso Dip

Why You’ll Love This Recipe

• Restaurant-style queso with real cheese that stays smooth and scoopable.
• Balanced heat from roasted poblano and jalapeño, plus fresh tomato brightness.
• Sodium citrate ensures a glossy, emulsified sauce without graininess.
• Ready in about 35 minutes and perfect for parties, nachos, or burrito bowls.

Grocery List

• Produce: 1 poblano, 1–2 jalapeños, 1 small white onion, 2 garlic cloves, 1 Roma tomato, 1 lime, fresh cilantro
• Dairy: White American cheese (8 oz), sharp white cheddar (4 oz), Monterey Jack (4 oz), evaporated milk (1 cup), unsalted butter
• Pantry: Sodium citrate, ground cumin, kosher salt, black pepper (optional)

Full Ingredients

Cheeses

• 8 oz white American cheese, chopped (226 g; ask the deli for a block or thick slices)
• 4 oz sharp white cheddar, coarsely grated (113 g)
• 4 oz Monterey Jack, coarsely grated (113 g)

Aromatics and Chiles

• 1 large poblano pepper (about 6 oz)
• 1–2 jalapeños, to taste
• 1 tbsp unsalted butter
• 1/2 cup finely diced white onion
• 2 cloves garlic, minced
• 1 small Roma tomato, seeded and diced (about 1/2 cup)

Liquid and Emulsifier

• 1 cup evaporated milk (8 fl oz / 240 ml)
• 1/2 cup water (120 ml), plus more as needed for thinning
• 2 tsp sodium citrate (about 8 g)

Seasonings and Garnish

• 1/4 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp fresh lime juice (optional, brightens flavors)
• 2 tbsp chopped cilantro, for serving

Step-by-Step Instructions

Step 1: Roast and prep the peppers

Set your oven rack 6 inches from the broiler and preheat the broiler on High (about 500°F). Place the poblano and jalapeños on a foil-lined sheet pan and broil 6–8 minutes, turning every 2 minutes, until skins are blistered and charred in spots. Transfer to a bowl, cover with a plate, and steam 5 minutes. Peel off loose skins, remove seeds and stems, and dice the flesh. Set aside.

Step 2: Sweat aromatics with a whisper of cumin

In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until translucent and softened, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Sprinkle in the cumin and warm it for 15 seconds. Remove the pan from heat; reserve.

Step 3: Warm the liquid and dissolve the emulsifier

In a separate medium pot, whisk together the evaporated milk, water, and sodium citrate until completely dissolved. Bring to a gentle simmer over medium heat (aim for 180–190°F); do not boil. Reduce heat to low.

Step 4: Melt and emulsify the cheeses

Add the cheeses a small handful at a time, blending with an immersion blender after each addition until fully melted and glossy before adding more. Keep the mixture around 160–170°F. This gradual method ensures a perfectly smooth, elastic queso without graininess. Total melting time should be about 4–6 minutes.

Step 5: Fold in the roasted vegetables and season

Stir in the diced poblano, jalapeños, tomato, and the reserved onion-garlic mixture. Season with the salt and add lime juice if you like a touch of brightness. If the queso seems thick, blend in 1–3 tablespoons warm water to reach a pourable, chip-coating consistency.

Step 6: Hold warm and serve

Keep the queso warm at 150–160°F in a small slow cooker on Warm, or on the stovetop over the lowest heat, stirring occasionally. Garnish with chopped cilantro. Serve with warm tortilla chips, drizzle over burritos and bowls, or spoon onto nachos.

Pro Tips

• Temperature control is everything: keep the sauce below a simmer once cheese is added to prevent separation.
• Use an immersion blender for the silkiest texture; it helps mingle fat and water for a stable emulsion.
• White American cheese adds built-in stability; do not skip it for this style of queso.
• Roast the chiles until blistered, not burnt; overly charred skins can make the queso bitter.
• Adjust thickness at the end with warm water in small splashes; queso thickens as it stands.

Variations

• Chorizo Queso: Brown 6 oz fresh Mexican chorizo until crisp; drain well and fold in with the chiles.
• Smoky Chipotle: Add 1–2 tsp adobo sauce (from chipotles in adobo) with the cumin for a warm, smoky backbone.
• No Sodium Citrate Method: Replace sodium citrate with 1 tbsp cornstarch whisked into the cold evaporated milk before heating; texture is good but slightly less stable over long holding times.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently over low heat or in a microwave at 50% power, stirring every 30 seconds. Thin with warm water or milk 1 tablespoon at a time as needed. For best results, freeze the cheese base without the fresh tomato and herbs for up to 2 months; thaw overnight, reheat gently, then fold in freshly roasted chiles and diced tomato before serving.

Nutrition (per serving)

Approximate for 1/3 cup: 170 calories, 12 g fat, 3 g carbohydrates, 10 g protein, 530 mg sodium.