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You are here: Home / Texas Recipes / How To Make Torchy’s Queso Recipe

How To Make Torchy’s Queso Recipe

April 14, 2018 //  by Sarah Penrod//  66 Comments

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Watch The Torchy’s Queso Recipe On Urban Cowgirl’s YouTube Channel!!!

 

 

OKAY KIDS. HUDDLE UP!

Today, we’re tackling the BIG ONE… the Torchy’s Queso Recipe.

Why? I’m so glad you asked!

#1 It’s gaining status as the most coveted, delicious queso recipe in Texas— so any Urban Cowgirl is gonna be all over this one.

#2 All of the copycat recipes on the web really, and I mean realllllly fall short of it’s greatness and complexity.

(If you’re using Velveeta, you’re already off to a bad start…Sorry ’bout that. The good news is we’re here to help!)

Now, for anyone who doesn’t live in a Torchy’s town, Torchy’s is a neighborhood gourmet taco shop that in recent years has developed a cult-like following.

Torchy's Tacos Interior of Store

(And they is DAMN GOOD!)

For this challenge we hit up our local Torchy’s and even took some photos while we were there.

Here’s the menu…

Torchy's Tacos Menu

(As an Amazon Associate I earn from qualifying purchases.)

Torchy's Taco's photo of the menu

I took the liberty of ordering several quesos to go and asked them to package each ingredient separately, so once we were back in the kitchen we could analyze each component.

Let’s start with the overall picture…

The Torchy’s queso begins with a scoop of fresh, basic guacamole scooped into a bowl.

Torchy's guacamole in an attractive mexican bowl

 

Then, they ladle roasted green chile queso on top, which is infused with verde sauce. (That’s the little roasted black flecks of tomatillo.)

They top it with a drizzle of their homemade diablo sauce, a pinch of minced cilantro, and shredded cotija cheese. It looks like this…

Torchy's Queso in a bowl with chips

NOM!

We found that the queso needs some time to infuse with the green chiles, so we’ll start there…

Like our official Urban Cowgirl Queso Recipe, this Texas-Style queso is made with a block of Boar’s Head American cheese from the deli. NOT VELVETTA! (Cause round these parts we’re on a mission to teach as many people as possible to use American cheese in your queso for WAY better, restaurant quality queso.)

For the base of the queso we’re going to roast some salsa veggies in the oven. We’ve got new mexico chiles, also called anaheim chiles, serranos, tomatillos, roma tomatoes, and garlic.

Chiles, tomatoes, and garlic, on a sheet pan about to be roasted for queso

 

Roast them according to the recipe instructions…

Roasting tomatoes and green chiles

 

Clean the chiles just like the recipe…

Green chiles cleaned and roasted for Torchy's Queso Recipe

And CHOP! Torchy’s queso recipe uses sizes about ½ an inch square.

Freshly roasted and diced green chiles for Torchy's Queso recipe

Clean and chop the tomatoes and mince the garlic.

Throw the tomatillo, serranos, and roasted garlic in a small food processor (This is the one I have) and make a verde sauce like this… and reserve that for the queso.

 

For the Torchy’s Queso:

In a large stock pot, melt the butter…

And for your stock pot, you can use something like this one and if you’re able to, get this one by All-Clad (It’s the one I’ve had for over 10 years and TOTALLY worth the investment!)

Add the garlic, and then the chopped veggies…

Green chiles and tomatoes sizzling in a buttered pot for the Torchy's Queso Recipe

Add the half and half.

Melt in the Boar’s Head American cheese…

Torch's Queso simmering in a pot

 

Add the 1/2 c. cheddar cheese and let it melt. Then add the verde sauce from the blender. Finish with the salt and lemon to taste.

You may use water to thin it when necessary, it won’t affect the flavor. This queso gets thick quick and often if left on the stove or in a crock pot. 

Now, let this queso infuse while you prepare the other ingredients. I imagine Torchy’s makes the queso once a day, and always one day ahead. We noticed the green chile flavor takes about 3-6 hours to really infuse into the queso recipe. It can sit on the back of the stove, or you can chill it and reheat it before serving. Also, you can always thin it with a little water if it gets thick on you, which ours did.

Next, make the Torchy’s guacamole recipe which we put right here. It’s pretty basic. HAAS avocados, cilantro, white onion, salt, and garlic powder. We added a pop of lemon juice to make it sing.

For assembly, use a scoop like this one to scoop a 1-2 oz. portion of guacamole into the bottom of your serving bowl.

Torchy's Queso Recipe beginning with a scoop of guacamole in the bowl

Ladle the hot queso on top. Drizzle with Valentina which is very similar to their homemade diablo sauce.

Top with shredded cotija and fresh cilantro.

 

Walla! Enjoy my friends. 😀

A chip scooping into the bowl of torchy's queso

 

 


 

Torchy's Queso CopyCat in a beautiful bowl

How To Make Torchy’s Queso Recipe Copykat

Yield: 1 1/2 quarts
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

When I originally created this recipe years ago, I found this version to be very close to the original. Then, employees wrote into the blog with the actual recipe. For that reason, the chicken stock has been removed and I have fine-tuned the recipe further. If you are coming here from YouTube please follow this new recipe with the salsa verde and roasted chiles which mimics their salsa roja, the salsa the restaurant version is built on. Enjoy cooking our home version of Torchy's Queso!

Ingredients

  • 4 T. butter
  • 3 roma tomatoes
  • 5 green new mexico chiles, also called anaheim
  • Verde Sauce:
  • 4 large tomatillos
  • 2 serrano peppers
  • 4 cloves garlic - for roasting
  • 1/2 t. kosher salt
  • Queso Base:
  • 1 clove garlic, minced
  • 2 c. half and half
  • 1 pounds white or yellow BOAR's HEAD BRAND American cheese, from the deli (not Velveeta), cubed
  • 1/2 c. sharp cheddar
  • 1 T lemon juice
  • ½ t. kosher salt
  • Additional water to thin when necessary
  • 1 prepared recipe of torchy’s guacamole copykat (linked in blog)
  • Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese

Instructions

TO ROAST THE CHILES:

Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).

When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.

Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.

After the final side is well roasted remove the veggies from the broiler and place on a countertop to cool.

In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.

To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.

Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.

FOR THE QUESO:

In a heavy-bottomed stockpot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.

Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar. When it melts in, add the verde sauce from the blender.

Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)

When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.

At this point, the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours. It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.

TO SERVE:

In a serving bowl, scoop out a 2 oz. ball of Torchy’s guacamole. Ladle the hot queso over it. Shake 1 line of Valentina sauce over the queso. Top with shredded cotija and finely minced cilantro.

Serve hot with chips!

Notes

I recommend using only Boar's Head American cheese in either white or yellow for this recipe. Generic brands of American cheese will occasionally (though not always) get chunky. I do not know why this occurs but it has happened to me when making other queso recipes. You're safe with using Boar's Head in my experience.

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 345mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 4g

These nutritional values are an estimate only and provided as a courtesy. Different brands of ingredients may result in different calorie counts, and the software does not account for these differences. Consult with your dietician or doctor for precise nutritional values.

© Sarah Penrod
Cuisine: Tex Mex / Category: Appetizer
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Category: Appetizer, Low Carb, Texas RecipesTag: appetizer, game day recipes, mexican food, queso, tex mex, torchys

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sarah

ABOUT SARAH

Hey there! I’m Sarah Penrod, a 7th generation Texan, private chef, and cookbook author based in Dallas/Fort Worth! Whether you found me on Good Morning Texas, Hallmark Home and Family, Food Network, Youtube, Great Day with Rachel Ray, or somewhere on the web, I am very happy to meet you! Read more...

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Reader Interactions

Comments

  1. Annie

    February 6, 2021 at 8:14 pm

    My store didn’t have Anaheim chilies, but had poblanos, will this work?

    Reply
    • Sarah Penrod

      February 6, 2021 at 8:43 pm

      Yes! Just eyeball the amount you add because poblanos are quite a bit bigger than anaheim chiles. Let me know how it goes! 🙂 – Sarah

      Reply
  2. Josetta Eason Bogdon

    January 27, 2021 at 11:04 am

    I am making your recipe now and I am so excited!

    I see that your recipe makes 30 servings, according to the nutrition information. Do you know about much that would be per serving? Meaning… is a half cup or a quarter cup or whatever amount a serving?

    Thank you foe your help and for the recipe.

    Reply
  3. Andy Pauley

    October 7, 2020 at 6:44 pm

    First of all THANKS for the recipe and it was fun and easy to make. I think the half and half gave it the sour cream highlight I detect in Torchys so this is getting close.

    Im not a big fan of garlic in Tex-Mex, however, and this has more in it than most of my French and Italian recipes. My wife and I agree that Torchys has quite a bit less or perhaps none (I cant taste any garlic in it myself). Very good, but I’ll cut the garlic way down next time around.

    Reply
    • Sarah Penrod

      October 9, 2020 at 5:08 pm

      Of course! If you don’t like the garlic, take it out! Queso is the people’s cheese, gotta make it how you like it! 🙂 Thanks for making my recipe. – Chef Sarah

      Reply
  4. Mike Stephen

    August 16, 2020 at 10:36 am

    We’re moving out of state temporarily soon and the one thing me and my lady were talking about missing the most was Torchys Queso. I gave this a go and man o man!! Spot on flavor and we were super floored. The salsa verde really gave it a spectacular flavor and we couldn’t be happier. Now we can slam some tasty queso wherever we are. This is a life saver. Thank you for digging through this and making it happen!! Now if we could only replicate Gloria’s frozen margaritas…..

    Reply
    • Sarah Penrod

      August 18, 2020 at 3:53 pm

      I’m not even sure I know where Gloria’s is! I’d love to take a crack at it for you!

      Reply
      • Mike Stephen

        August 19, 2020 at 8:29 pm

        Dallas/Ft Worth!

        Reply
      • Regina

        August 30, 2020 at 11:30 am

        Hello, Sarah:
        Thank you for sharing! One clarification:
        The video shows the addition of chicken broth/stock but the recipe ingredients list and cooking instructions leave that out.
        Can you please share how much chicken broth or stock to add?
        Thank you!

        Reply
        • Sarah Penrod

          September 9, 2020 at 9:17 pm

          Hi Regina,

          I have updated this recipe to not include chicken stock. The video is a couple years old! I leave it because I think the rest of the steps are helpful to see, but I plan on updating it soon. Please make the recipe as written on the recipe card for the best results. Best wishes! 🙂

          Reply
  5. Rebecca

    August 13, 2020 at 11:34 am

    Texan here, living on the east coast (a queso desert). This recipe is a winner. Only thing is, I didn’t realize how much I was making! Can you tell me how long this will last when stored in the fridge?

    Reply
    • Sarah Penrod

      August 18, 2020 at 4:00 pm

      Hey Rebecca,

      You can freeze any leftovers in Tupperware for 4 months!

      Reply
  6. Kim

    June 18, 2020 at 9:36 am

    Hi there! Im dying to make this. I didn’t see you use the tomatillos in the video, only the Mexican peppers. Did I miss something with that? Thanks so much!

    Reply
    • Sarah Penrod

      June 26, 2020 at 4:57 pm

      I made the video a long time before the recipe, which I can update as I fine-tune it. The current recipe is the best and is the recipe everyone raves over. 🙂 But the video is still helpful because the process is close to the same.

      Reply
  7. Lou

    May 23, 2020 at 8:39 am

    I cant WAIT to try this. I’m in Australia now – was in Texas (guzzling Torchys at every chance) when the pandemic started & had to book it back here (husband and i live here). The thought of not having Torchys for a couple years is harrowing (Australia’s saying…will be a couple of years before we open borders again….eek). You may have saved my life! I’ll get back. Oh – and i had no idea they put it on top of guac!

    Reply
    • Sarah Penrod

      May 25, 2020 at 11:00 am

      Hey! When you make it we want to see! I think Australia has got to be the furthest place I thought my Torchy’s recipe would travel!! 🙂 That’s so awesome! – Sarah

      Reply
  8. Hans D

    May 5, 2020 at 6:55 pm

    I have it on good authority (bribed a waitress) that they use Land ‘o Lakes “golden velvet” (food service variety) cheese for the queso at Pappasitos.

    Reply
    • Sarah Penrod

      May 14, 2020 at 11:36 am

      Yes! So there is this delicious product called Quik Melt, made by Land ‘O Lakes which is what most restaurants use to make their queso. That’s why many quesos taste the same! And it is heavenly- it looks and melts just like Velvetta but with the peppers and seasonings already included. You literally just melt it and you have queso. I think there is a possibility that is what they use at Torchy’s, with additional salsa roja and some heavy cream. But this copycat recipe is pretty dang close. Glad you got to try it!

      Reply
  9. Bryan W

    May 4, 2020 at 11:54 pm

    I can’t wait to try this recipe tomorrow for Cinco de Mayo! Just curious, is this freezable and do you have any tips for freezing it? Being that it makes around 2 quarts, I highly doubt we’ll eat it all!

    Reply
    • Sarah Penrod

      May 5, 2020 at 1:43 pm

      Hi Bryan, I have never tried freezing it but I think it is worth a shot! Cheese freezes well so I am curious to see if queso (which is essentially cheese soup) would freeze well! I have a hunch it does! Happy Cooking!

      Reply
  10. ATXMattG

    April 27, 2020 at 1:52 pm

    you’re the best for doing the legwork on this, I’ve tried to replicate at home but after some failed attempts stick to og rotel+velveeta. can’t wait to try once I get my hands on all the fixins, cheers y’all

    Reply
    • Sarah Penrod

      April 27, 2020 at 3:57 pm

      I can’t wait! If you don’t want to go through all this rigamarole you can also do the brisket queso and just leave off the brisket. That queso recipe is full proof and does not use velveeta. Not that I am against Velveeta but it’s always a thrill to make queso without it!

      Reply
  11. christina brinkerhoff

    April 12, 2020 at 2:40 pm

    Hands down best queso recipe ever. Just like the real thing that I can’t get living in Utah. I might have flown to CO for my birthday just to go to Torchy’s… worth it. Question though- Your print button doesn’t work for this or the guac recipe. Is it just me?

    Reply
    • Sarah Penrod

      April 13, 2020 at 12:21 pm

      I will check into this… I think I know how to fix it. Glad you liked the queso and are enjoying it at home in Utah. Im looking at vacations there right now for when all this passes!

      Reply
  12. Debra

    April 10, 2020 at 10:39 am

    This dip is amazing! Thank you for being so specific; it makes it so authentic. You’re to be commended for getting it broken so accurately. Now, I have a tip for you: “Walla” needs to be changed to “voila”. It’s French.

    Reply
  13. Caitlin

    April 5, 2020 at 1:16 pm

    Delicious, even though it did kernel into small chunks (the size of Parmesan cheese), but not surprising since the recipe warns about using Boar’s head. I used Tillbrook (limited options during the current COVID-19 quarantine). It didn’t happen until I added the lime (I didn’t have lemon) juice and half and half, so next time I may just skip the lime / lemon juice and see what happens. I was so excited I had already bought both white and yellow american cheddar in the Tillbrook variety so I’ll try skipping the lime before buying new cheese! Thanks for sharing!

    Reply
    • Sarah Penrod

      April 13, 2020 at 12:29 pm

      Glad to hear you enjoyed it Caitlin! I love your name!! 🙂

      Reply
  14. Ashley Rice

    March 31, 2020 at 12:49 pm

    So excited to try this recipe!! Thanks for sharing. Any idea if I could half it?

    Reply
    • Ellie

      June 23, 2020 at 8:28 pm

      my boyfriend and i halved it and it turned out delicious!

      Reply
  15. Anna

    March 3, 2020 at 2:42 pm

    Hi. I was wondering about the weight for the Anaheim chilies as their size varies greatly. Thanks!

    Reply
    • Sarah Penrod

      March 4, 2020 at 1:43 pm

      Hi Anna, I don’t have a weight amount on these but you can see the average size of anaheim chiles I am using. They don’t fluctuate very much in the southwestern US, but I don’t have a lot of experience working with them in other areas. Average size here is about 4-5 inches long. Hope that helps.

      Reply
  16. Limon

    January 30, 2020 at 5:42 pm

    Hi! Thanks for this recipe, going to try it this weekend! Do you think I could get the Boars Head American Cheese sliced from the deli? Would that work (sliced) the same as it being cubed?

    Reply
    • Ginny

      October 30, 2020 at 5:17 pm

      Omg! This was so delicious and worth the work. I was pretty skeptical halfway through because I didn’t like how the verde salsa tasted by itself. But it’s perfect in the queso! Thank you for the delicious recipe!

      Reply
  17. Sree

    January 5, 2020 at 1:40 pm

    Thank you so much for this recipe! I’ve been craving Torchy’s queso since I moved away from Texas and this is as good as it gets!

    To save time, you can substitute two 4 oz cans of fire roasted diced green chiles, 1 10 oz can of fire roasted tomatoes, and 1/2 can of tomatillo salsa instead of fire-roasting the veggies on your own.

    Reply
  18. Brittany

    December 25, 2019 at 3:34 pm

    The first time I made this queso it was amazing! I’ve made it twice since then and my queso is very grainy in consistency and makes it far less tasty because of that. Any tips on how I can fix this? I’m following the recipe just like the first time I made it and it turned out great so I’m not sure what is going on. Thanks!

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:21 pm

      Hi Brittany, the only problem I have encountered is the type of American cheese you buy. Walmart brand always curdles for me… not just with this recipe but with Bob Armstrong queso as well. I started using Boar’s Head american cheese and never had any problems. I also don’t let it simmer because of the dairy in it, but honestly I’ve never had a problem with queso until I used walmart brand american cheese from their deli. I also think the white cheese melts better than the yellow. (Even though that shouldn’t matter.)

      Reply
  19. Marty Nickel

    December 10, 2019 at 4:35 pm

    Regular Valentina tastes like tomato paste compared to Torchy’s diablo sauce. At a bare minimum, use black label Valentina, which has a bit more flavor.

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:56 pm

      Hey Marty! Thanks for the tip. I have never seen a black label Valentina, but I will look for it on Amazon now! I later found the peppers that they use to make the diablo sauce at Azteca. I forget the name but they are little globes and they are HOT AS HELL! I would go ahead and take the extra step and whip up a batch of pepper sauce that I think would be similar to the Torchy’s Diablo Sauce but I’m not sure everyone would after going to this much trouble, so your tip here is really helpful! Thanks for stopping by. 🙂 – Sarah

      Reply
  20. Nonnie

    December 3, 2019 at 9:25 am

    The real deal! A bit labor intensive, but well-worth the effort! It thickens quickly, so keep thinning it down and keep it warm!

    Reply
    • Sarah Penrod

      December 28, 2019 at 3:58 pm

      Glad you liked it Nonnie! 🙂 – Sarah

      Reply
    • Kayla

      July 12, 2020 at 8:03 am

      How do you thin a recipe like this down?

      Reply
      • Sarah Penrod

        July 14, 2020 at 2:40 pm

        I thin it with water. Half and Half or Cream will thicken it up.

        Reply
  21. Maddie

    October 21, 2019 at 12:52 pm

    Can you freeze it or put it in the fridge and reheat it a few days later? Wanting to make to pre make it for a party and trying to save time!

    Reply
  22. Steven

    June 18, 2019 at 2:18 pm

    I am planning on building a buffet style Tex-Mex spread and want to add this Queso. Do you think it will sit okay in a crock pot or an instapot that is set to warn?

    Reply
    • Sarah Penrod

      September 17, 2019 at 2:32 pm

      Steven,

      I would be concerned that the queso would get thick. If you add plenty of water and keep it on low, it should work out fine.

      Reply
  23. Ritu

    June 14, 2019 at 10:43 pm

    Hi,

    Can i use medium cheddar cheese instead of american cheese? I want to use a cheese with vegetarian enzymes and couldn’t find an american cheese that was vegetarian. Thanks!

    Reply
    • Sarah Penrod

      September 17, 2019 at 2:32 pm

      Hi Ritu,

      Unfortunately you must use American cheese only in this recipe. 🙂 cheddar cheese requires you to make a bechamel sauce and melt the cheese into the establish sauce.

      Reply
  24. Margaret

    May 31, 2019 at 5:53 pm

    In the video you add chicken broth to the queso, but it is not in the recipe. How much chicken broth do you add?

    Reply
    • Sarah Penrod

      May 31, 2019 at 6:34 pm

      Use the recipe above that doesn’t have chicken stock. It’s my most recent version. Please only use boar’s head American cheese if possible. 😬 Happy Cooking!

      Reply
      • Margaret

        May 31, 2019 at 8:40 pm

        Thanks, Sarah. I followed the recipe and it turned out great! And yes, I found Boar’s Head American cheese at the store. Yay!

        Reply
  25. Cara DeGaish

    May 28, 2019 at 12:59 pm

    This recipe looks amazing! About how many people does this recipe serve? I’d like to make it for a party (about 40 people) and not sure how much to make.

    Reply
    • Sarah Penrod

      May 29, 2019 at 3:41 pm

      This makes about 2-3 quarts (half a big stock pot) and do use Boar’s head American cheese in either yellow or white. I’m about to add that to the recipe. Some people were using generic brand American cheese and ever once in awhile it would clump. Boar’s head will not do that!!! Enjoy! 🙂 – Sarah

      Reply
    • Pallavi

      May 12, 2020 at 8:05 pm

      In the video you didn’t use verde sauce

      Reply
      • Sarah Penrod

        May 14, 2020 at 10:36 am

        No, the video was filmed long before. We have updated the recipe, so please use the recipe listed on the blog! It’s the latest and best!

        Reply
  26. Jordan Chappell

    May 18, 2019 at 5:23 pm

    So I’ve been using your recipe for about a year now and a couple months ago I added cilantro and 1tsp of cumin, and this has been the closest I’ve gotten to it tasting like Torchy’s. It’s been amazing! Thank you for sharing, because now all my friends and family have your recipe! Haha

    Reply
    • Sarah Penrod

      May 18, 2019 at 5:43 pm

      Girl Yasssss! That’s what it all about. Thank you so much for sharing that! It is always so helpful with copycat recipes when people try the recipes and say what works better. I’m going to try it out! ❤️❤️❤️ Sarah

      Reply
  27. Freida Platt

    May 16, 2019 at 4:48 pm

    Are you suppose to peel the tomatillos,

    Reply
    • Sarah Penrod

      May 16, 2019 at 5:02 pm

      I just throw mine into the food processor and it turns into salsa verde. Never bothered to peel them.

      Reply
  28. Ritu

    May 2, 2019 at 11:03 pm

    How many oz of queso does this recipe make? (Without the guacamole n other toppings) Thanks!

    Reply
    • The Urban Cowgirl

      May 14, 2019 at 12:55 pm

      Hi Ritu,

      It probably makes close to 2 quarts. Happy Cooking!

      Reply
  29. Kelly Feraro

    April 29, 2019 at 9:14 pm

    This was amazing! Well worth the effort. I tasted it when it was all melted and chose to leave out the lemon juice. I thought it was perfect without it. I served it for a get together and got many compliments.

    Reply
    • The Urban Cowgirl

      May 1, 2019 at 12:57 pm

      Yay! We’re so happy your guests enjoyed it!

      Reply
  30. Greg

    April 27, 2019 at 12:57 pm

    Tried your recipe exactly and the cheese climbed in small curds. I ended up putting it back in the blender
    to smooth it out, but then lost the great little bits of green chilis and tomatoes. Also seemed to acidic and
    do I did not add the lime juice.

    Any ideas what went wrong???

    Reply
    • The Urban Cowgirl

      May 1, 2019 at 1:04 pm

      Hey Greg, I’m not sure what happened! I might go less on the verde sauce until you find a level of acidity that agrees with you. As for the queso, I might try one more time. Every once in awhile I get a comment that this has happened with this recipe and I just cant figure out why. Its maybe 1 in 100. Boiling cheese and cream can cause separation, as can certain types of American cheese. Id give it one more go for sure.

      Reply
  31. Aleigh

    April 15, 2019 at 3:56 pm

    The ingredients you use in the video differ from the ones written out. So I’m not sure which one to follow. In the video you said that queso tastes exactly like the Torchy’s queso, but with the differing ingredients I wonder does the written recipe also taste just like Torchy’s?

    Reply
    • Sarah Penrod

      April 15, 2019 at 4:59 pm

      Aleigh,

      Use the written recipe. I updated the video a bit but you can’t go back in time and update a Youtube video! You will love it with the salsa verde.:) Enjoy!!

      Reply

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