Qdoba Queso Recipes

QDOBA STEAK MARINADE RECIPE

Steps:

• Add all of the ingredients except for the steak in a food processor or blender. Blend well. If you do not have a blender, mince all of the ingredients and combine them in a bowl.
• Place the steak into a sealable plastic bag and pour the marinade over the steak. Seal the bag and refrigerate for several hours to allow the steak to marinate.
• Remove the steak from the marinade. Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Place the steak onto the grill and cook until it has reached your desired doneness (medium-rare preferred).
• Remove the steak from the grill and let it rest for a few minutes. Slice the steak against the grain into thin strips.

QDOBA QUESO DIP RECIPE - (3.9/5)

Steps:

• Combine all ingredients in a crockpot. Cover and cook on low for 2 hours; stir 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.

QDOBA COPYCAT CHICKEN BURRITO RECIPE

Steps:

• Whisk together the Italian dressing, cumin, oregano, smoked paprika, tomato sauce or passata, vinegar, and water.
• Chop the chicken tenders into 1-inch pieces and place them in the bowl with the marinade.
• Toss the chicken in the marinade, then cover the bowl with plastic wrap. Marinate the chicken for 2 hours or more.
• In a separate bowl, combine the rice with lime juice, sea salt, and cilantro.
• In a sauce pan, sauté the onion and garlic in 1 tablespoon of olive oil. Pour in the can of beans, cumin, achiote, coriander, and oregano. Continue sautéing. Set aside.
• Heat 2 tablespoons of olive oil on high in a frying pan and cook the chicken for 4 to 5 minutes.
• Once the chicken is done cooking, assemble the burrito. Put all of the ingredients that you want on your burrito, or follow the recommended amount, and fold it into a burrito.
• Should you prefer the cheese melted, grill the burritos over a preheated greased grill briefly for about 5 minutes on each side, until the cheese melts.
• Serve and enjoy with a side of chips and a variety of sauces.

COPYCAT QDOBA CHICKEN BURRITO BOWLS

Steps:

• Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Allow to soak for at least 5 minutes. Boil 3.5 cups of water in a large sauce pan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lemon will be added later before serving. begin working on the chicken while the rice is cooking.
• Pico de gallo: While the rice and chicken are cooking, diced all the ingredients for the pico de gallo, salt and pepper to taste and combine in a small bowl. set aside in the fridge.
• To Assemble: When the rice and chicken are done, assemble your Burrito Bowls. Start with rice in the bottom of the bowl, then top with the chicken, pico de gallo, beans, corn lettuce and any other ingredients you're using (guacamole, sour-cream, cheese)

QDOBA QUESO DIP

Steps:

• 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.

QDOBA QUESO (COPYCAT RECIPE)

Steps:

• Preheat the oven to 450 degrees F and line a baking sheet with aluminium foil.
• Cut the poblano peppers (and tomatoes if you want them roasted) in half, removing seeds with a knife. Place peppers on the baking sheet and drizzle with olive oil (add the tomatoes too if roasting). Season with salt and pepper and bake for 15 minutes.
• Remove the tray from the oven and leave to cool for five minutes. When they are cool enough to touch, carefully remove the blackened skins and discard. Finely chop the roasted peppers (and tomatoes whether roasted or not).
• Put the shredded cheese, roasted and chopped peppers, tomatoes, heavy cream and garlic into a slow cooker.
• Place the lid on top and cook on low for two hours. Stir every 20 minutes, until the cheese has all melted.
• Add in more cream if necessary. Season with salt to taste.
• Serve straight from the slow cooker with crunchy tortilla chips.

QDOBA QUESO

Steps:

• Directions: 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.

THE BEST QDOBA QUESO RECIPE

Steps:

• Combine cheeses, poblano, fire-roasted tomatoes, and heavy cream in your slow cooker. You could also put it in a large pot on the stove top.
• Mix together; cook on high for 1.5 hours or low for 2-3 hours. Mix partway through to help get better melted cheese and combination of all the ingredients.
• If using the stove, cook on low for about an hour, stirring occasionally.
• After cooked, add jalapeno juice, salt, and pepper to taste. Start with a little bit less jalapeno juice and add more to adjust the flavor to your liking.