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:
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
Three Cheese Queso Dip
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.
Kelly@WildfloursKitchen.com
That dip looks soooooo good!! 😀 What a delicious choice for the SRC!! 😀
Wendy, A Day in the Life on the Farm
You can’t go wrong with Amy’s blog and this dip looks like the perfect addition to a tailgate party.
sallybr
Nothing better than a cheese dip, right? And the photos are great, I love the orange container, I think it’s a Le Creuset, maybe? I have one that looks similar, love it!
Have a great Reveal Day!
Tara
Yep, it’s Le Creuset! Love their products.
lk529
Those chips are seriously AUsome!
We have Qdoba up here – it’s definitely no Moe’s. 🙁
Your queso looks fantastic though, and I love that there’s cream cheese in it.
oureatinghabits
Cheese Dip! So Good!!
Amanda E
I love Qdoba but agree with lk529 and that Moe’s is the better option – Welcome to Moe’s! Will have to give this queso a whirl at our upcoming (board) game day.
palatablepastime
We love chips and nachos and your take on it looks quite tasty! Great choice for reveal day,
Heather
That looks like a great dip and something my entire family would love! Great SRC recipe!
Karen @ Karen's Kitchen Stories
This sounds amazing Tara! I just pinned it and will definitely be making it. Love the Auburn accessories =)
Amy CookingAdventures
So glad you enjoyed the dip! It’s one of my favorites!
Tara
Thanks everyone!
Kristen
Ah! This looks so creamy, cheesy and delicious! This will be our go-to queso from here on out! Thank you so much. 🙂
Tavo
Delicious! I will be making a batch on Sunday SuperBowl!
Rika
This queso will make the perfect appetizer for any party! I love how you use three cheese.
Casey
Best cheese dip and love the three cheeses!! WOW! Making this for the SuperBowl!!
Carrie Robinson
One of our favorites to order when we go out to the Mexican restaurant! I will have to try this recipe at home soon. 🙂