Qdoba Salad Recipes

THE BEST QDOBA QUESO RECIPE

The Best Qdoba Queso Recipe image

Provided by Katie Clark

Time 1h40m

Number Of Ingredients 9

Ingredients

1 cup white american cheese
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 poblano, roasted, deseeded, and chopped
1 cup canned fire-roasted tomatoes, drained
1 cup heavy cream
1/2-3/4 cup jalapeño juice (from jar)
Salt (to taste)
Black Pepper (to taste)

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.

Nutrition Facts : Calories 261 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 546 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

QDOBA MANGO SALSA

Qdoba Mango Salsa image

This recipe was posted on Qdoba's website recently and I wanted to post it here. This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although it's best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.

Provided by lmt425

Categories Sauces

Time 15m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces (fresh or frozen)
1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
1 jalapeno, finely minced
1/4 cup fresh cilantro (chopped)
1 limes, juice of or 2 tablespoons lime juice
1 tablespoon sugar
1 pinch salt

Steps:

If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
Dice 1/4 of a red onion and a whole red pepper; add to bowl.
Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don't want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
Chop cilantro and add to bowl.
Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
Add sugar and salt; stir.
Refrigerate until needed.

Nutrition Facts : Calories 89, Fat 0.5, SaturatedFat 0.1, Sodium 43.4, Carbohydrate 21.9, Fiber 2.6, Sugar 17.6, Protein 1.6

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