Random Qdoba Recipes (7 items)

• 

  (#4) Shredded Beef

  1 1/2 lbs boneless beef chuck (trimmed of fat and cut into 4 pieces)
  1/2 medium onion , chopped
  2 tablespoons cilantro leaves (dried)
  2 tablespoons oregano leaves (dried)
  2 garlic cloves (halved)
  1 beef bouillon cube (optional)
  2 cups water

  * Seasoning
  2 garlic cloves , chopped
  2 teaspoons canola oil
  1 cup beef broth (from Part 1)
  3 tablespoons ground cumin
  2 tablespoons light brown sugar
  1 (8 ounce) can tomato sauce
  3 dashes pepper sauce
  1 teaspoon salt
  1/8 teaspoon pepper

  - Shredded Beef: Place all ingredients from part 1 into a stockpot that has a lid and bring to a boil.Reduce heat to medium-low and simmer with the lid on for 1-2 hours, or until meat is tender. When tender, remove meat and shred using a fork or your fingers.
  - Seasoning: Heat oil in a large pan; saute garlic.
  - Add shredded beef and a cup of strained cooking broth.
  - Heat to a simmer; add cumin, brown sugar, tomato sauce and heat through.
  - Add pepper sauce, salt and pepper to taste.
  - Serve as filling for burritos or tacos, with your favorite additions.
• 

  (#3) Qdoba Queso Dip

  1 cup shreddred monterey jack cheese
  1 cup American cheese
  1 cup shredded cheddar cheese
  3 roasted poblano peppers (finely chopped)
  8 ounces tomatoes (finely chopped)
  1 cup heavy cream
  1 1/2 teaspoons ground garlic
  salt

  - Combine all ingredients in a crockpot.
  - Cover and cook on low for 2 hours; stir occasionally or until cheese is melted.
  - Thin with more milk or cream if necessary; taste and adjust seasoning.
  - For additional flavor, add finely chopped onion, ground cumin, chopped roasted red pepper, etc.
  - Serve hot from crock with tortilla chips.
• 

  (#6) Mango Salsa

  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 cilantro (fresh chopped)
  1 lime , juiced (or approximately 2 tablespoons of juice)
  1 tablespoon sugar
  1 pinch salt

  - 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; scrape out seeds.
  - Dice into small pieces; add to mixing bowl.
  - Dice 1/4 red onion and red pepper; add to bowl.
  - Mince jalapeno; add to bowl.
  - Chop cilantro and add to bowl.
  - Squeeze 2 tbsp of lime juice and add to bowl.
  - Add sugar and salt, then stir. Refrigerate until needed.
• 

  (#5) Qdoba Burrito

  4 Boneless skinless Chicken Breasts
  pounded thin
  1 4oz can Chipotle peppers in Adobo
  1/2 package fajita seasoning
  splash of vinegar
  1/2 C water
  1/4 to 1/2 C Olive Oil

  - Combine peppers, fajita seasoning, vinegar and water into blender or food processor; blend until smooth.
  - While running drizzle in oil; pour over chicken and let sit for 1 hour or overnight.
  - When ready, fire up grill to a low or med low heat.
  - Slowly cook chicken until done; discard remaining marinade.
  - Be sure to let chicken sit for 10-15 minutes before you cut it.
• 

  (#1) Lime Cilantro Rice

  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 t booil; 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.
• 

  (#2) Mexican Gumbo Soup

  2 T Olive Oil
  1 C each diced red and green bell pepper and white onion
  2 cloves garlic, minced or pressed
  3 T Ground Cumin
  1 28 Oz. can crushed tomatoes
  3 small cans of chopped green chile peppers, drained
  4 14 oz cans vegetable broth
  1/2 C Lime juice
  3 C cooked white rice
  3 C cooked black beans
  1 16 oz container pico de gallo
  OPTIONAL (not included in nutritional info):
  Cilantro
  Cheese
  Sour cream
  Avocado

  - Heat oil in a large pot over medium heat.
  - Stir in peppers and onions, garlic and cumin.
  - Cook 5 minutes until vegetables are tender.
  - Mix in tomatoes and chile peppers.
  - Pour in broth and season with salt and pepper.
  - Bring to a boil, reduce heat to low; simmer for 30 minutes.
  - Add in lime juice and blend with an immersion blender.
  - In 6 bowls (or into the soup if desired), add 1/2 C each rice and black beans.
  - Ladle soup over rice and beans; top with pico de gallo and your choice of garnish.

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