Halloween being my favorite holiday, I thought I’d kick off October with a giveaway. A winner for the totally adorable and doable monster filled cookbook Ghoulish Goodies will be drawn on October 13th.
For your part, leave a comment with your favorite Halloween food or recipe.
This queso sauce/dip won’t be in there though, but it’s an idea I’ve been meaning to tackle for awhile. My family really likes Qdoba’s queso and I wanted to create a copycat. After a few variations I feel this one is pretty close to the real one, but please let me know what you think.
The spooky chips are "Frights Bites Tortilla Chips" from the local grocery store.
Qdoba Copycat Queso
You should be able to find Philadelphia Cooking Creme in the refrigerator section near the cream cheese. Print Recipe
2 poblano peppers
10-ounce container Philadelphia Cooking Creme
8-ounce package Mexican Blend Shredded Cheese
2 medium tomatoes, chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/4 cup minced cilantro
1/4 cup water
Cayenne pepper, to taste
1. Place peppers on a hot grill or under a broiler. Blacken the skins on all sides. Place them in a paper bag and roll top down to seal. Set aside until cool to touch, about 30 minutes. Peel off skins and discard seeds and stems. Chop peppers very fine.
2. Add chopped peppers, cooking creme, cheese, tomatoes, garlic powder, onion powder, salt and paprika to a medium size pot and stir over low heat until cheese is melted.
3. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.
4. Turn off heat and serve immediately as a dip or sauce.
Recipe & photograph by Laura Flowers.
4. Turn off heat and serve immediately as a dip or sauce.
Recipe & photograph by Laura Flowers.