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. For those who are more interested in cakes and other sweets, she also has: Amy’s Confectionery Adventures.
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 cream cheese spread and 2 tablespoons of milk.
I used a combination of Cheddar and Monterey Jack cheese, instead of pre-shredded Mexican cheese blend.
I only added a pinch of cayenne since Evan was partaking in the dip too, but feel free to add a more generous pinch for a bigger kick.
As I was trying to dip the chips for a photo, Evan decided he wanted to join in. He did several takes, hand me each dipped chip to move on to the next one.
Since we are a house of Auburn fans, I ran with that theme for the photos. I used a mixture of blue corn and sweet potato tortilla chips for the orange and blue colors.
Check out what everyone else made!
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 cream cheese spread
2 tablespoons whole milk
4 ounces (white or yellow) cheddar cheese, shredded
4 ounces monterey jack cheese, shredded
1/4 cup water
Cayenne pepper to taste
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. 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.
Serve immediately with tortilla chips.