Chips and Salsa from Qdoba feature crispy, golden tortilla chips paired with fresh, zesty salsa made from ripe tomatoes, onions, cilantro, and a hint of lime, delivering a vibrant and flavorful snack perfect for dipping and sharing.
Equipments
- Deep fryer or countertop fryer
- Slotted spoon or spider strainer
- Mixing bowls
- Chef’s knife
- Cutting board
- Salad spinner (optional, for cilantro)
- Serving bowls
- Tongs
- Sheet pan (for holding chips)
- Paper towels (for draining chips)
Ingredients
- 12 corn tortillas
- Vegetable oil (for frying)
- 4 ripe tomatoes
- 1 small white onion
- 1–2 jalapeño peppers
- 1/2 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
When preparing chips and salsa, using fresh, ripe tomatoes and freshly squeezed lime juice is crucial to achieve the authentic zesty flavor found in Qdoba's version. Ensure your corn tortillas are sturdy and fresh to create crispy, golden chips that won't become soggy quickly. Properly draining the fried chips on paper towels helps maintain their crispiness by removing excess oil. Fresh cilantro must be washed and dried thoroughly; using a salad spinner can help remove moisture that might dilute the salsa's vibrant taste. Your homemade Chips and Salsa from Qdoba copycat menu will deliver a satisfying balance of crispy texture and fresh, bold flavors perfect for dipping and sharing.
Instructions
- Instructions:
- Cut corn tortillas into triangle-shaped wedges.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry tortilla wedges in batches until golden and crispy, about 2–3 minutes per batch.
- Remove chips with a slotted spoon and drain on paper towels; sprinkle lightly with salt.
- Dice ripe tomatoes and set aside in a mixing bowl.
- Finely chop white onion and add to the tomatoes.
- Seed and finely chop jalapeño peppers; add to the bowl.
- Roughly chop cilantro leaves (spin dry if needed) and mix with other salsa ingredients.
- Add lime juice and salt to the salsa mixture; stir to combine.
- Let salsa sit for 5–10 minutes to allow flavors to meld.
- Arrange chips on a sheet pan if holding before serving.
- Serve warm crispy chips with fresh salsa in serving bowls.
Substitution
Chips and Salsa from Qdoba copycat menu rely on freshly fried tortillas for crispiness and homemade salsa for authentic flavor. If you don't have a deep fryer, use a heavy skillet with enough oil to submerge the chips, but maintain the oil temperature around 350degF to avoid greasy chips. When fresh tomatoes are out of season, canned fire-roasted tomatoes can intensify the salsa's flavor. Adjust jalapeno quantity or substitute with milder peppers to fit your heat preference. Use paper towels to drain excess oil from chips to keep them crisp and less oily before serving.
Tips
Ensure the vegetable oil temperature remains steady at 350degF (175degC) for perfectly crispy tortilla chips that are golden but not greasy. Use a slotted spoon or spider strainer to safely remove chips and drain them well on paper towels to prevent sogginess. When preparing the salsa, thoroughly seed jalapeno peppers to control the heat level according to your taste. Let your salsa rest for 5-10 minutes to allow the fresh tomatoes, onions, cilantro, and lime juice to blend for a well-rounded, zesty flavor.
Nutritions
Chips and Salsa from Qdoba provide a balanced snack combining carbohydrates from the corn tortilla chips with vitamins and antioxidants found in fresh tomatoes, onions, cilantro, and lime juice in the salsa. The deep-fried chips offer a crispy texture but contribute a moderate amount of fat and calories due to the vegetable oil used in frying. The salsa is low in calories and rich in vitamin C and dietary fiber, helping support digestion and immune function. You'll enjoy a flavorful treat with nutritional benefits when you dip these fresh vegetables paired with crunchy chips.
Storage
Store your freshly fried golden tortilla chips in an airtight container at room temperature to maintain their crispiness for up to 2 days. Keep the fresh salsa refrigerated in a sealed container to preserve the ripe tomatoes, onions, jalapenos, and cilantro, ensuring it stays flavorful for up to 3 days. Avoid combining chips and salsa during storage to prevent sogginess and maintain the vibrant texture of both components.
Variation or Alternatives
You can substitute the jalapeno peppers with milder Anaheim or poblano peppers if preferred for a less spicy salsa. Baking the tortilla wedges on a sheet pan at 375degF (190degC) for 10-15 minutes provides a healthier alternative to deep frying while still achieving crispness. For extra flavor, mix a pinch of smoked paprika or chili powder into the vegetable oil before frying the chips. To enhance your salsa's texture, try roasting the tomatoes and jalapenos under the broiler for 5 minutes before dicing them.
Allergies
Chips and Salsa from Qdoba may pose allergy risks due to commonly allergenic ingredients such as corn used in the tortillas and potential cross-contact with vegetable oils, which sometimes come from peanuts or soy. The fresh salsa contains tomatoes, onions, cilantro, and jalapeno peppers, which can cause reactions in individuals sensitive to nightshades or certain herbs. You should check ingredient sources and consult with staff if you have food allergies before enjoying this dish.
Why this recipe?
Qdoba's Chips and Salsa menu is popular for its fresh, handcrafted corn chips paired with a variety of flavorful salsas, offering a perfect balance of crunch and zest. The customizable salsa options, ranging from mild to spicy, cater to diverse taste preferences, enhancing the overall snack experience. Your desire to recreate this at home is worth it because the recipe uses simple ingredients that can be tailored to your flavor intensity and freshness standards. Making a copycat version allows you to enjoy the quality and taste of Qdoba while controlling portion size and ingredient quality.