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.
• 

  (#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.
• 

  (#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.
• 

  (#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.
• 

  (#7) Poblano Pesto

  1 tablespoon vegetable oil
  1 1/2 tablespoons garlic , minced
  2 medium poblano chiles , roasted, peeled, de-seeded, and diced into 1/4-inch pieces (approx. 3/4 cup)
  4 ounces mild green chilies , canned
  1 tablespoon jalapeno , de-seeded and diced
  1/4 cup water
  1/4 cup almond meal
  1 tablespoon pepitas , toasted and finely ground (you can also substitute pinenuts)
  1/2 tablespoon salt (or less, depending on preference)
  1/2 teaspoon apple cider vinegar
  1/2 tablespoon lime juice
  1 1/2 tablespoons cilantro , chopped

  - Heat oil in a small saucepan; add garlic and saute until cooked on medium heat.
  - Add poblano chiles, green chiles, jalapenos and water.
  - Turn heat down to maintain a simmer; cook 10 minutes.
  - Add almond meal, toasted pepitas, salt and apple cider vinegar.
  - Remove from heat; allow to cool for a minimum of 10 minutes.
  - Add cilantro and lime juice; stir to blend. Serve.
• 

  (#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.

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