My queso diablo is a spicy, smoky, melty cheese dip that your snack table needs ASAP. Creamy, tangy, and impossible to stop eating, it’s like nacho cheese got a major flavor upgrade. It’s bold enough for those who want a bit of heat, smooth enough for queso lovers, and ready in 20 minutes. Game day, movie night, Tuesday… doesn’t matter. If you make this, you’ll keep making it over and over!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Your game day needs this bold, spicy queso dip!
I used to eat at Qdoba all the time in college, and this queso is my homemade spin on their queso diablo —the one that came in their queso sampler with queso verde and original 3-cheese queso. Mine brings that same bold, smoky heat, but with pantry-friendly ingredients (+ notes for how to make this in a slow cooker, perfect for game day!)
What makes my queso different? It’s not just spicy—it’s layered. The peppers are roasted until sweet and charred, the cheese is chosen to melt smooth without splitting, and every part of the process is tested to avoid the grainy, greasy mess we’ve all seen. I first made it for a game night and it’s been requested at every party since.
If you love dips that steal the show, try this alongside my spicy guacamole or creamy jalapeño corn. And if spice is your thing, don’t skip my habanero salsa—it’s got that same fire-roasted soul.
Ingredients and why they matter
To make this queso diablo, you’ll need poblano peppers, Roma tomatoes, heavy cream, Monterrey Jack, Swiss cheese, White American cheese, garlic or garlic powder, paprika, salt, ground cayenne pepper, and tortilla chips for serving.
Note: I believe that Qdoba’s original 3-cheese queso might also use cumin, smoky chipotles, and a blend of jalapenos. My queso recipe is more “inspired by” rather than a true copycat recipe.
Full ingredient list and detailed instructions are on the recipe card.
Let’s break down the MVPs that turn your cheese dip into queso with backbone:
- Poblano peppers – When roasted, poblanos bring smoky complexity and a gentle heat. You can easily adjust the spice level by using jalapeños or serranos to crank up the heat, or swapping in green bell peppers to tame it.
- Roma tomatoes – Roasting them concentrates the flavor and adds a slight sweetness that balances out the richness of the cheeses.
- White American cheese – It’s what gives this dip that iconic, stretchy melt. Other cheeses might bring the flavor, but this one brings the texture.
- Monterey Jack + Swiss cheese – Monterey Jack is mellow, melts like a dream, and plays well with heat. Swiss adds a slightly nutty depth.
- Heavy cream – Fat equals flavor, and it helps keep the cheese from seizing or splitting when heated.
How to make queso diablo
- Preheat your oven to 450°F. Halve and deseed the peppers and Roma tomatoes. Place them, cut side down, on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes until the skins slightly blacken.
- Allow them to cool for 5 minutes, then peel and dice them.
- In a small saucepan, combine heavy cream, Monterey Jack, Swiss cheese, and White American cheese.
- Heat over low to medium-low heat to melt cheeses, stirring occasionally to blend well. Be vigilant to prevent burning.
- Stir in minced garlic, paprika, cayenne, salt, and the roasted veggies.
- Heat for a few minutes until the ingredients are thoroughly combined and heated through.
Transfer to a serving bowl and serve the warm cheese dip with tortilla chips just like the Qdoba queso we all love.
Tips & Tricks
Shruthi’s top tips
Roast your poblano peppers and Roma tomatoes until they’re just charred, not burnt. This brings out their sweetness and adds a smoky flavor to the dip. Let them cool before peeling to make the skins easier to remove.
- Melt the cheeses over low heat and stir frequently. This prevents the cheese from separating and becoming oily or grainy, ensuring a smooth, creamy texture.
- Stir the mixture with a rubber spatula or wooden spoon to prevent sticking and ensure even melting of the cheeses.
- Thin it out by adding a little milk or cream and stirring until you reach the desired consistency.
- Don’t overcook. As soon as the cheese is melted and well combined, remove the saucepan from the heat to prevent overcooking and preferably transfer to a serving dish.
- Want to make it in the slow cooker? Add all the ingredients to your crock pot and cook on the low heat setting for 1½ to 2 hours, stirring occasionally until smooth and bubbly. Switch to warm for serving—it’ll stay melted and creamy for hours.
How to serve queso diablo
Queso diablo is a great dip for game day, parties, and other special occasions. Serve it warm with hand-cut tortilla chips, and it’s sure to be a hit. For more variety, you may also serve this with fresh vegetables or drizzle it over nachos or a taco salad for an extra spicy kick. For a more delicious snack, serve it alongside other dips such as salsa and guacamole.
Storage and reheating suggestions
This queso dip can be easily made and stored, so you can conveniently make this a permanent addition to your food diary, especially if you are looking for keto diet recipes to include in your weekly meal plan.
Store the cheese dip in an airtight container for up to 3 days. When reheating, do it gently over low heat to prevent the cheese from becoming grainy or separating. If it thickens, add a splash of milk or cream to thin it if necessary.
More cheesy dip recipes
Jalapeno Corn
Korean Corn Cheese
Instant Pot Spinach Artichoke Dip
Instant Pot Queso
Spicy Queso Diablo
Ingredients
- 2 poblano peppers, roasted, can substitute green peppers
- 2 Roma tomatoes, roasted, medium sized
- 1 cup heavy cream
- 6 oz Monterey jack
- 4 oz Swiss cheese
- 6 oz American cheese
- ½ teaspoon garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 450℉.
- Halve and deseed the green bell peppers (or poblano peppers) and Roma tomatoes. Place them, cut side down, on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes until the skins slightly blacken. Allow them to cool for 5 minutes, then peel and dice them.
- In a small saucepan, combine heavy cream, Monterey Jack, Swiss cheese, White American cheese. Heat over low to medium-low heat, stirring occasionally to melt and blend the cheeses. Be vigilant to prevent burning.
- Stir in minced garlic, paprika, cayenne, salt, and the roasted veggies. Heat for a few minutes until the ingredients are thoroughly combined and heated through.
- Transfer to a serving bowl and serve the warm cheese dip with chips.
Notes
- Maintain a low to medium-low heat when melting the cheese to prevent scorching.
- Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
- As soon as the cheese is melted and well combined, remove the saucepan from heat to prevent overcooking and preferably transfer to a serving dish.
- Store the cheese dip in an airtight container for up to 3 days. When reheating, do it gently over low heat to prevent the cheese from becoming grainy or separating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
