Qdoba Copcat Queso Recipe

QUESO  Qdoba Copycat Recipe

Serves 4-6

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

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.  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. Add the cilantro, water and cayenne pepper and stir for another minute or so until it thickens to preference.Turn off heat and serve immediately as a dip or sauce.

Qdoba Cilantro Lime Rice

LIME CILANTRO RICE Qdoba Mexican Grill Copycat Recipe


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro


Bring water to a boil; stir butter and rice into water.  Cover, reduce heat to low, and simmer until rice is tender for 20 minutes. Stir lime zest, lime juice, and cilantro into cooked rice just before serving.

Qdoba Queso Buritto

Qdoba Mexican Grill Copycat Recipe


Large flour tortillas
Tip Steak, cubed (you could also try chicken, or omit meat for a vegetarian burrito)
Cilantro-Lime Rice  (see sidebar for recipe)
Pico de Gallo (see sidebar for recipe)
Guacamole  (see sidebar for recipe)
Queso Sauce  (see sidebar for recipe)

Panda Express Chow Mein Recipe

Ingredients

• Sauce:
• 1/2 cup soy sauce
• 1/4 cup sugar
• 2 tablespoons cooking wine
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 garlic clove chopped
• 2 teaspoons fresh ginger minced
• 2 tablespoons green onions minced
• 1/4 teaspoon sesame oil
• Chow Mein ingredients
• 14 ounces of lo mein noodles, or 2 packages of Yakisoba noodles (dry) prepared without seasoning packages
• 2 tablespoons cooking oil (use vegetable, olive oil, or oil of your choice)
• 2 cups nappa cabbage sliced
• 1 large white onion sliced thin
• 3 stalks of celery cut diagonally into 1/4 inch slices

Instructions

In a small bowl, whisk together soy sauce, sugar, cooking wine, oyster sauce, hoisin sauce, garlic, ginger, green onions, and sesame oil; set aside.
Prepare lo mein noodles by placing in boiling water. Cook according to package directions. When noodles are done, drain them.
Heat 2 tablespoons of oil in a wok or large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes, the onions will begin to become translucent. Stir in cabbage until heated through, about 1 minute. Add noodles, and 1/2 cup of sauce, stir until well combined and the noodles are heated through, about 2 minutes. Serve immediately

Chicken Breast Stuffed with Spinach and Pepper Jack Cheese

Ingredients

1 lb boneless, skinless chicken breasts...
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians
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Lemon Chicken with Potatoes and Green Beans

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced...
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Loaded Baked Potato Soup

Ingredients

• 4 large baking potatoes (Idaho or russet)
• 12 slices thick-cut applewood smoked bacon
• 1/2 cup all-purpose flour
• 6 cups 2 percent low-fat milk, heated
• 5 ounces sharp Cheddar, grated
• Kosher salt and freshly ground black pepper
• 4 ounces sour cream
• 3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.