Three Cheese Queso Dip

A recipe for Three Cheese Queso Dip! Cream cheese, Cheddar, and Monterey Jack are blended with poblano peppers, tomatoes, and spices for a creamy and delicious dip.

Secret Recipe Club

Today is a special Secret Recipe Club event! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

There are four groups split among the four Mondays each month. Since August has an extra Monday, members from all of the groups got together for a special event: Tailgate Foods!

I was assigned to Amy’s Cooking Adventures. Amy hasn’t always been drawn to the kitchen. She started cooking when she became a stay at home mom with her first son.

She collected recipes from her mom, then moved onto cookbooks and other blogs before starting her own. Besides the food blog, she is also a Zumba instructor and enjoys running, riding her bike, reading, scrapbooking, and sewing. 

Three Cheese Queso Dip

I know that dips will probably be popular among the bloggers today, but I saw Amy’s recipe for the Qdoba 3 Cheese Queso Copycat and really really wanted to make it.

I have never been to Qdoba so I can’t vouch on the validity, but it is quite delicious. The creamy dip is seasoned with charred poblanos, tomatoes, garlic, onion, paprika, and cayenne. These other two recipes were also high on my list: Baked Pork Egg Rolls and Pizza Stuffed Buns.

The original recipe called for Philadelphia cooking creme. That product is no longer available, so I substituted with 8 ounces (227 grams) cream cheese spread and 2 tablespoons (30 milliliters) of milk. 

I used a combination of Cheddar and Monterey Jack cheese, instead of pre-shredded Mexican cheese blend.

Broiling the Poblano Peppers

I broiled the poblano peppers in the oven until blistered to remove the skin and add flavor.

You can also do this by placing the peppers directly over the flame of a gas stove or a grill.

Immediately after blistering all over, place the peppers in a covered bowl to trap in the steam for about 30 minutes. This will loosen the skin and make it easier to peel.

Looking for more dip recipes?

Try my:

• Strawberry Cheesecake Dip
• Cheddar Guinness Dip
• Peppermint S’mores Dip

Check out what everyone else made!

• Bacon Wrapped BBQ Cheddar Dogs from Amy’s Cooking Adventures
• Pumpkin Chocolate Chip Cookies from Bewitching Kitchen
• Mini Chicken Empanadas with Cheese and Chiles from Karen’s Kitchen Stories
• Baked Mac’N’Cheese Balls from Culinary Adventures with Camilla
• Beer Can Sticky Chicken from Wildflour’s Cottage Kitchen
• Apricot Chicken Wings from Sid’s Sea Palm Cooking
• Strawberries and Cream Muffins from Sew You Think You Can Cook
• Corn “Crack” Dip from A Day in the Life on the Farm
• Chickaritos from Join Us, Pull Up a Chair
• French Onion Dip from I am a Honey Bee

Three Cheese Queso Dip Recipe

Adapted from Amy’s Cooking Adventures

Print Pin

5 from 5 votes

Three Cheese Queso Dip

A recipe for Three Cheese Queso Dip! Cream cheese, Cheddar, and Monterey Jack are blended with poblano peppers, tomatoes, and spices for a creamy and delicious dip.

Course Appetizer

Cuisine N/A

Keyword appetizer, cheese, dip, poblano

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour

Servings 3 Cups

Ingredients

• 2 poblano peppers
• 3 Roma tomatoes seeded and finely diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 8 ounces (227 grams) cream cheese spread
• 2 tablespoons (30 milliliters) whole milk
• 4 ounces (113 grams) white or yellow Cheddar cheese shredded
• 4 ounces (113 grams) Monterey Jack cheese shredded
• 1/4 cup (60 milliliters) water
• Cayenne pepper to taste
• Fresh cilantro for topping, optional
• Tortilla chips for serving

Instructions

• Place rack in top third of oven and turn broiler on high.
• Place poblano peppers side by side on baking sheet and place on top rack under broiler. Broil until the skin is charred on each side, turning as needed. Transfer the peppers to a deep bowl and cover with a plate or plastic wrap (make sure it doesn’t touch the peppers or it will melt). Allow to rest for 30 minutes.
• Peel the charred skin from the peppers and discard. Remove the stem and seeds. Finely dice the peppers.
• Place a medium saucepan over medium heat. Add the diced poblanos and tomatoes. Cook, stirring occasionally, until softened, 3-5 minutes.
• Reduce heat to low and stir in the garlic powder, onion powder, salt, paprika, cream cheese, milk, cheddar, and monterey jack until melted and smooth. Mix in the water and cayenne pepper.
• Top with cilantro if desired and serve immediately with tortilla chips.