If you've ever sat down at a Torchy's Tacos and ordered the queso, you already know — it's not like other quesos. It's thin and creamy, layered with roasted green chile flavor, and served over a scoop of fresh guacamole that makes the whole thing feel like a complete meal. It has a cult following for a reason.
I've been making copycat Texas restaurant recipes for over a decade, and I'll tell you straight: most Torchy's queso recipes on the internet miss the mark. They skip the roasting step, they use Velveeta cheese instead of American cheese, and they leave out the roasted verde sauce that gives this queso its signature depth.
This recipe gets it right — and after years of reader feedback and testing, it keeps getting better.
Last Updated: May 2026
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What Makes Torchy's Queso Different?
Torchy's is a Texas-born taco shop that started as a single trailer in Austin and grew into one of the most beloved — and fiercely loyal — fanbases in the state.
Their queso isn't your average Tex-Mex cheese dip. A few things set it apart from everything else on the queso landscape in Texas:
It starts with guacamole. A scoop of fresh, simple guac goes into the bottom of the bowl before the queso is ladled on top. This is non-negotiable for an authentic Torchy's experience at home. Get our Torchy's Guacamole Dupe Recipe Here.
The green chile queso is built on roasted chiles and a homemade salsa roja. The queso is built on roasted green chiles— and a few former Torchy's cooks who've written into the blog have given us a pretty clear picture of the real thing. Allegedly, at the restaurant, it's American cheese, half and half, and their daily housemade salsa roja.
I replicate it by roasting fresh New Mexico chiles, Roma tomatoes, tomatillos, and serranos under the broiler until charred, then blending the tomatillos and serranos into a verde sauce that gets stirred into the finished queso. Those are the dark flecks you see and that's the smoky-tangy depth you taste.
It uses real American cheese — not Velveeta. The secret to restaurant-quality, smooth, dippable queso is deli-counter American cheese. It has just the right sodium citrate content to melt beautifully without breaking.
It gets better with time. The green chile flavor infuses into the cheese over several hours. Torchy's almost certainly makes their queso the day before. You should too.
Ingredients
Here's a breakdown of everything going into this queso and why each ingredient matters:
New Mexico or Anaheim Chiles — These mild-to-medium green chiles are the backbone of the roasted flavor. Roasting them under the broiler until charred, then peeling and dicing them, gives the queso its signature smoky bite. Don't substitute canned green chiles unless it's absolutely necessary.
Roma Tomatoes — Roasted alongside the chiles, then finely chopped and stirred into the queso base. In Texas, queso is almost always made with whisps of tomato.
Tomatillos — These go into the blended verde sauce along with the serranos and roasted garlic. They add a bright, slightly tangy flavor that cuts through the richness of the cheese and mimics the salsa roja base that Torchy's uses in their restaurant version.
Serrano Peppers — Blended into the verde sauce for heat. Serranos are spicier than jalapeños, so they bring a clean, sharp heat without muddying the flavor. If you're heat-sensitive, you can use one serrano instead of two.
Torchy's Guacamole — A scoop of freshly made guacamole is placed in the bottom of the bowl before filling with the hot liquid cheese dip. Our copykat recipe is available here.
Half and Half — American cheese must be melted into half and half or heavy cream to create a queso base. The Torchy's queso is intentionally thinner than your average Texas cheese dip.
Boar's Head American Cheese — This is the most important ingredient call in the recipe. Boar's Head is the only brand I consistently trust for smooth, non-breaking queso. Generic American cheese from the deli occasionally curdles — something I've traced back to inconsistent sodium citrate content in cheaper brands. Ask for it in a block at the deli counter, they don't need to slice it.
Sharp Cheddar Cheese — A half cup of sharp cheddar stirred in after the American cheese adds a little extra sharpness and body. This is optional, but I have come to prefer it.
Valentina Hot Sauce — Drizzle over the top at serving. This is the closest widely available substitute for Torchy's housemade Diablo sauce. Use the black label Valentina if you can find it — it has more complexity than the standard red label.
Cotija Cheese & Fresh Cilantro — The finishing garnishes. Cotija adds a salty, crumbly contrast to the silky queso, and the cilantro brightens the whole bowl visually and flavor-wise.
(See recipe card below for quantities.)
How to Make Torchy's Queso at Home
This queso recipe is a labor of love for home cooks, as it contains 3 recipes in 1. The fresh guacamole, the queso base, and the verde sauce, which is stirred into the queso base and gives it a chunky mouthfeel.
- Step 1: Roast the Vegetables Under The Broiler in the Oven
- Step 2: Clean and Dice the Roasted Chiles and Tomatoes
- Step 3: Make The Guacamole and Chill
- Step 4: Make The Verde Sauce
- Step 5: Build the Queso Base
- Step 6: Stir in the Roasted Chiles, Tomato and Verde Sauce
- Step 7: Place a Scoop of Guacamole in bowl and top with Queso
- Step 8: Garnish with Valentina, Cotija, and Cilantro
Tips & Tricks
Make it a day ahead. This is the single biggest upgrade you can make. The queso tastes dramatically better after the green chile flavor has had 8 hours to fully infuse. Make it the night before your party, refrigerate it, and reheat it in a slow cooker or on the stove.
Thin with water, not dairy. When queso sits and thickens, add water a splash at a time to bring it back to the right consistency. Adding more half and half will gradually make it thicker. Water doesn't affect the flavor.
Don't let it boil. High heat is the enemy of smooth queso. Keep the heat at medium-low while the cheese is melting, and reduce it to low for holding. A scorched bottom or a hard boil can cause the cheese to break.
Use Boar's Head American cheese. This comes up repeatedly in the comments because it matters. Generic deli American cheese works sometimes and breaks other times — I've seen this happen with my own recipes. Boar's Head is consistent. It's worth the extra dollar.
It freezes beautifully. Pour leftovers into a freezer-safe Tupperware or Pyrex dish with a lid. It keeps for up to 4 months. Defrost and reheat slowly on the stove with a splash of water and stir well.
Holding it for a party? Use a slow cooker on the "warm" setting. Keep a cup of water nearby to thin it as it sits. Stir every 30 minutes or so.
Frequently Asked Questions
Why is Boar's Head American cheese so important for this recipe? American cheese melts smoothly in queso because it contains sodium citrate, an emulsifying salt that keeps the proteins and fats from separating. Some generic brands have inconsistent sodium citrate levels, which is why they occasionally break or curdle. Boar's Head is the most reliable brand for consistent, silky results.
Why did my queso curdle or get grainy? There are two common culprits: generic American cheese with low sodium citrate and heat that was too high. Try Boar's Head American Cheese, and keep the heat at medium-low.
Can I make this queso ahead of time? Yes — and you should. The queso is significantly better after the roasted green chile flavor has had time to infuse, ideally 4 to 8 hours. Make it the day before if you like, refrigerate it, and reheat gently on the stove or in a slow cooker before serving.
Can I freeze leftover queso? Absolutely. It freezes like a dream — similar to a cheese soup. Freeze in zip-close bags with the air pressed out for up to 4 months. Reheat on the stove over low heat with a splash of water to bring it back to the right consistency.
Can I halve this recipe? We haven't tested the recipe in smaller batches but there is no scientific reason why it wouldn't work. Let us know in the comments!
Can I make this in a slow cooker? You can't build the queso in a slow cooker — real queso made with American cheese melted in half and half needs stovetop heat to melt properly. But once it's made, a slow cooker is a great way to hold and serve it warm. Set it to "warm" and thin with water as needed.
My queso is too spicy. How do I fix it? You got your hands on some hot peppers — it happens! Dilute the queso with additional water and a 1/4 pound (more) of American cheese. A splash of additional half and half can also help temper the heat.
What can I substitute for Boar's Head if I can't find it? Land O'Lakes makes an "Easy Melt" product (formerly called Quik Melt) that is widely used in restaurants and works very well. Other American cheese brands can work — just know there's a higher chance of inconsistent results.
What if I'm not in the US and can't find American cheese? You can make a mornay sauce (a cheese sauce made with roux) and experiment with adding the roasted green chiles, verde sauce, and toppings to make it similar to this recipe.
Can I substitute canned green chiles for fresh roasted? You can in a pinch — use two 4 oz cans of fire-roasted diced green chiles and about a half cup of jarred tomatillo salsa in place of the verde sauce. The flavor won't be quite as complex, but it's a respectable shortcut for a weeknight batch.
Equipment
You'll need a few items to make this queso recipe. These are the links to items I use.
(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days. The flavor actually improves overnight as the green chile infuses further into the cheese.
- Freezer: Freezes beautifully — similar to a cheese soup. Pour into glass Pyrex and freeze for up to 4 months.
- Reheating: Reheat slowly on the stove over low heat or in a slow cooker on the warm setting. Stir frequently and add water a splash at a time to bring it back to the right consistency. Don't rush it with high heat or the cheese can break.
- Do not microwave it to reheat — the uneven heat can cause the cheese to separate.
Looking for other dip recipes like this? Try these:
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
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How To Make Torchy’s Queso Recipe
Equipment
Ingredients
Vegetables For Roasting
- 3 roma tomatoes
- 5 New Mexico green chiles, or Anaheim chiles
Verde Sauce
- 4 large tomatillos
- 2 serrano peppers
- 4 cloves garlic (for roasting)
- 1/2 t. kosher salt
Queso Base
- 4 tbsp butter
- 1 clove fresh garlic, minced
- 2 c. half and half
- 1 pounds Boar's Head American cheese, cut into cubes
- 1/2 c. sharp cheddar
- ½ t. kosher salt
- Additional water to thin when necessary
Torchy's Guacamole Dupe
- 1 bowl Torchy's Guacamole
Garnishes
- 1 tbsp Valentina hot sauce
- 2 tbsp fresh cilantro, chopped
- 1/2 cup cotija cheese or queso fresco cheese, shredded or crumbled
- 1 large bag tortilla chips
Instructions
Roasting The Green Chiles and Vegetables
- Turn your broiler on high, and move the rack to the second rung from the top. On a foil-lined baking sheet, place the roma tomatoes, tomatillos, serrano chiles, New Mexico chiles, and whole garlic cloves.
- When the broiler is hot, place the pan directly under the broiler and roast the veggies for about 8 minutes. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas. Using tongs, carefully remove the roasted garlic from the baking pan and reserve. Flip the green chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to roast on the other side.
- After the final side is well roasted, remove the veggies from the broiler and place on a stovetop to cool slightly. The skins should puff up from the vegetables.
Make The Guacamole
- Prepare the Torchy's guacamole and reserve.
Making The Verde Sauce
- Once cooled, peel the garlic out of its skin. Add the roasted tomatillos, serrano chiles, roasted garlic, and a pinch of kosher salt to a small food processor or blender and blend until smooth. Set aside — this is your verde sauce.
Cleaning the Chiles and Tomatoes
- To clean the chiles, under warm running water, peel the charred skin off the green chiles and remove the tops and most of the seeds. Dice the roasted chile flesh into roughly half-inch pieces and reserve in a small bowl.Peel and discard the tomato skins, then chop the roasted tomatoes into half-inch pieces. Reserve the tomatoes in another small bowl.
Building The Queso Base
- In a heavy-bottomed stockpot, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the diced green chiles and chopped roasted tomatoes, stir well, and season with a small pinch of salt.Pour in the half and half and add the cubed Boar's Head American cheese. Stir steadily as the cheese melts into the liquid. Keep the heat at low to medium heat — you don't want this to boil. Once the American cheese is fully melted, stir in the sharp cheddar. When that melts in, stir in the verde sauce from the blender. (Reduce heat to prevent the bottom from scorching if necessary.)Taste for seasoning.
Let The Queso Infuse With The Green Chile Flavor
- The queso will look finished at this point and can be eaten — but it's better to let it infuse with flavor. The roasted green chile flavor needs time to infuse into the cheese. Give it at least 1 to 2 hours, covered on the back of the stove, or refrigerate it and reheat it gently before serving. If it thickens while sitting, thin it with a small splash of warm water. Don't use more half and half to thin — that will make it thicker, not thinner.
Assembling The Queso
- 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 tortilla chips
Diane says
Delish
Lauren says
Is there any other cheese that will work other than Boar's Head? I'm having trouble finding that one near me.
Sarah Penrod says
All American cheese brands should in theory work. I purchased generic American cheese from Walmart and I had a Bon Appetite recipe fail on me (that had high reviews) and then one of my own tried-and-true heavily-tested queso recipes fail on me. The common denominator was generic American cheese.
So, sometimes it works, and other times (my theory is) it doesn't contain enough sodium citrate. Boar's Head is the only company I have ever seen to release a PR statement when a batch fails. That seems good and honest to me so I recommend them, but if you can't find them just use what you can find. It doesn't mean the cheese sauce will fail. It just means occasionally people report issues with cheaper generic American cheese. (Curdling or separation)
Eric says
When you write yield 30 does that mean this can feed 30 people?
Got a party coming up and want to know how I can adjust!
Sarah Penrod says
It makes about 3 quarts of queso.
Lorrie Anderson says
My husband and I have made this together : time now. The first time we made it it turned out fantastic! The last 2 times we made it it curdled. I have no idea why as we followed the directions to a T. Can you please give me some ideas as to how to fix it? We threw the last batch out. This time I want to know if there’s any way to fix it. I was very careful not to have the heat too high. I was patient and kept it low just until it melted.
The only thing different between the 2 failed batches and the first great one is the first time, I forgot to get the half n half so we used half whole milk and half heavy cream. The past 2 fails were made with inexpensive half n half. It must be either that, or too much juice left in the tomatoes after they were shopped up. What do you think or recommend?
Sarah Penrod says
I really have been meaning to revisit this recipe because I wrote it so long ago and cheese formulas have been changing since 2020. When we have challenging economic times, food manufacturers do weird stuff to their formulas to maintain profitability. This could be as simple as increasing the oil to milk fat ratio.
Boar's Head is the only brand that I trust and even they came out a few years ago apologizing for a bad batch of American cheese that would curdle. I made Gourmet magazine's Bob Armstrong Queso (its a Texas thing) and it curdled on me and I was so mad. Ultimately, if you are using high end American Cheese like Boar's Head and it is still happening to you, the only other culprit would be the lime or lemon juice at the end of the recipe which in some rare cases can cause it to break up. You can try leaving out the citrus at the end of the recipe. Hopefully. I'll be able to get this back into the test kitchen soon and see what is going on!
adam says
did you make a change to this recipe recently, I swore it said to use chicken broth not half and half previously.
Sarah Penrod says
I changed it about 5 years ago because someone sent me the actual restaurant recipe. I can look in my recipe software for you and see if I can find the original.
Maria E says
Wow, what an amazing recipe!!! Unfortunately i found it at 10pm at night after all the stores were closed, so i frankensteined something with what i had on hand at the time. I only had velveeta (hold the pitchforks please lol 😬), no tomatillos or serranos, and had Costco 505 sauce. Roasted the tomatoes and garlic, put em in a blender, then mixed everything together in a giant pot. I also threw in a pinch of ancho chili powder and white pepper. Oh em gee!!!! Even this turned out one of the best quesos i have ever made! I’m really looking forward to actually following this recipe and making the salsa verde as lined out. If a frankenstein recipe came out that delicious i can only imagine how amazing the real deal is!
Sarah Penrod says
Sounds like you Frankensteined an amazing dish! My husband says I always make the best recipes when I'm flying by the seat of my pants. LOL
Let me know what you think of the Torchy's recipe when you have a chance to make it! 🙂
Audrey Fils says
This recipe tastes just like Torchy’s queso! Thank you so much! My daughter attends TCU and we live in CA. Anytime we visit her Torchy’s is a must on our list of meals.
Question, what is the best way to reheat this queso?
Sarah Penrod says
Glad to hear you liked it! 🙂
Taylor says
Delicious recipe! Thank you for sharing. Do you know how I could make it a little thicker? Would adding flour into the butter mixture work or adding it when I use the half and half work better? Thank you!
Sarah Penrod says
The recipe at Torchy's is pretty thin compared to other queso recipes in Texas. If you try to use a cornstarch slurry or anything that requires boiling after adding the cheese, you risk curdling it. You can experiment with adding less liquid or adding an extra tablespoon of flour to the roux if you like. It does thicken as it sits in the pan a bit. Hope this helps!
Lucy says
@Sarah Penrod, I’m confused. You told the poster above to add more flour to the roux, but you don’t have a roux in the recipe. Unless I missed something, it just says to add butter, garlic and the tomato/pepper mix before you add the 1/2 & 1/2. Where does the roux come in?
I’m tempted to just do a roux with butter and flour like I usually do for queso, but I like to follow the recipe the first time.
I also love Torchy’s queso, so I’d like it to be as authentic as it can be! Thanks!
Sarah Penrod says
It's because there was a previous version that had a roux. I made a Youtube video and someone wrote in with what they claimed was the actual recipe. So we created an at home version and updated the recipe. This all happened like 6 years ago.
Eileen says
The Torchy's queso recipe is simply outstanding!
Lucia says
Thank you so much for this recipe!! My husband and I grew up in Texas but now live in Utah and you can’t find good queso here to save your life! My oldest son (who still lives in Dallas), sent me your recipe to help ease my pain. Haha. I just made it for the first time and it is delish! I’m taking it to a gathering with some fellow Texans and I know they will appreciate it.
Also, tagging on to what someone else said, along with the margarita recipe, I would Love to have a recipe for Gloria’s black bean dip! I believe the original Gloria’s is on Greenville Ave, but there is another one in Colleyville and the latest one in Southlake. Please let me know if you can match it!
Phil says
This recipe is probably better than Torchy's now because I think they're getting a little bit lazy on the Romas and Anaheim peppers. The only comment I'd add is that I prefer to roast all of the veggies on a grill at roughly 400F with the Romas, garlic and tomatillos going on a foil-lined grill pan. Also, if you're gonna make this queso, it really needs the original Diablo Sauce on top. Here's the actual Diablo Sauce recipe from restaurant that I converted from bathtub quantities into something more manageable at home.
Ingredients: (makes about 16oz.)
Vegetable Oil - 1/2 cup
Sweet Onion - 1/4 onion
Fresh Garlic - 3 cloves
Habanero Peppers - 3 peppers
Tomato Sauce (14.5 oz) - 1 can
White Wine Vinegar - 1/3 cup
Salt - 1 1/4 tsp
Directions:
1. Peel garlic cloves and leave whole.
2. Wash habanero peppers and remove stems.
3. Dice onion into 1" chunks.
4. Combine vegetable oil, garlic, onion and habaneros in a small sauce pan and saute over medium heat until caramelized, stirring frequently, ~40-45 minutes.
5. Add tomato sauce, white wine vinegar, and salt to the caramelized mixture.
6. Simmer for an additional 15 minutes, stirring continuously, allowing the sauce to thicken.
7. Remove from heat and blend with an immersion blender until sauce is very smooth. Sauce should not be runny, but have a thick consistency.
8. Pour into 8 oz containers and refrigerate immediately.
JC says
@Phil, THANK YOU FOR THIS! Do you think it'd work with another pepper just fine just might not be as spicy?
Sarah Penrod says
You can use whatever peppers you want.
Keely says
Thank you so much for this!! My kids LOVE Torchy’d queso! This was a huge hit!! Any way I can convince you to do a copycat Torchy’s rice?! 😅
Aspen says
Hi!! I’ve made this recipe in the past and it always turns out great! It makes a ton of quest so I was curious if I can half the recipe? Is there anything that I need to do different?
Sarah Penrod says
Hi Aspen! I haven't tried halving the recipe but i see no reason it wouldn't work. Just remember you can thin it with water or milk if it gets thick on you. Happy Cooking! - Sarah
Jenny says
Does one have to use American cheese for this? It's not the easiest cheese to find outside of...you know...America 🤣 The rest of the world has queso needs, too!
Sarah Penrod says
I would be happy to make a roux-based queso recipe for you! If you need one in a jiffy, you can make mornay sauce or "cheese sauce" and add green chiles. Do you have access to Velveeta cheese??
Jenny says
@Sarah Penrod, oh goodness no I won't touch Velveeta if my life depends on it. Evidently you can use either Monterey Jack or Provolone as a replacement for American cheese in this recipe, so I'll give that a try.
Sarah Penrod says
Well let us know how it goes!
Liz says
@Jenny, sorry lady but whether you would touch it or not Velveeta or any sort of melty processed cheese is necessary for good queso. You can pretend with Jack or Provolone but it's not going to spread on a chip the right way no matter how good you are at roux and bechemel's. Can't be a snob when it comes to good tex mex queso.
jj c says
@Liz,
You can actually achieve a smooth "Velveeta" like texture from any cheese using sodium citrate.
Shelf stable cheese like Velveeta is a big No, always.
Greg says
Yup, this another drooler. I have to try it. And velveeta just freaks me out. Shelf stable cheese is not real cheese.
Michelle says
Hi! Any tips to make this less spicy? Just made a big ol batch for a party tomorrow band I think it will be a tad too spicy for a lot of my guests.
Sarah Penrod says
Uh oh, sounds like you got your hands on some really spicy peppers. You can dilute this recipe with water and add additional American cheese (or Velveeta if you're in a pinch), or you may be able to thin it out with a bit of cream further diluting the spice.
Jess says
Hi!! Thank you so much for making this recipe! I have made it twice now and it really does taste like the real thing! I lived in Austin for a year and a half and I really miss this queso! You are also SO correct about the flavors infusing — it tastes amazing the next day!
Question — do you think I could make a big batch of this and like, can some of it (like in a mason jar) to keep for later? Maybe that’s a dumb question?? I’m not a chef but I like to learn new recipes. And I have never canned anything in my life, but I could learn that too! Lol, but…. would it work?
Sarah Penrod says
Hey Jess! Glad you enjoyed the recipe. To answer your question, I do not think you should try canning it... but queso freezes really well. It kind of behaves like soup which is known for freezing great! I would freeze them in freezer bag ziplock bags with the air pushed out before sealing so that they lay flat in your freezer. Make sure to label them with the date. Hope this helps! - Sarah
Shawnee says
@Sarah Penrod, thanks for advice on this!!
Sophie says
How can I adapt this for a slow cooker?
Sarah Penrod says
All you can do with this recipe is make it and place it into a slow cooker. Real queso, not made with Velveeta, cant be made in a slow cooker, only held there. You can thin the queso in the slow cooker with water or half and half.
Jenny says
@Sarah Penrod, what about an instant pot? Could you use the sauté function on an IP to cook the actual queso and then switch it over to slow cooker to keep it warm?
Sarah Penrod says
For sure, instant pot has a setting to basically make itself a crock pot!
Debra says
This sounds great. Torchy’s is the best queso I’ve ever had.
Brad says
Do you remove the skin of the tomatillos before putting them in the blender?
Does the verde sauce need to go in after melting the cheese or can it go in before?
Sarah Penrod says
You don't need to remove the skins. You can put the puree in anytime.
Camille says
Thanks for your work on this but in the time it takes to make, I could drive to Torchy's and back home 4 times! I guess I'm tired of cooking, but I still like to EAT!
Taylor says
How much salsa verde do you end up adding? I have my own home made salsa verde on hand so I might just use that.
Urban Cowgirl Kitchen says
Hi Taylor! We typically put about 1/2 c of Salsa Verde in. Your own delicious home made salsa verde will absolutely work just fine as well 🙂 Please let us know how it turns out for you!! - Chef Sarah
Taylor says
@Urban Cowgirl Kitchen, Thanks you so much! Excited to give this a try, it looks delicious
Jeni M says
Sarah, thanks so much for this recipe! I miss Torchy’s!!! The recipe turned out delicious, and tasted wonderful. I grew up in the Houston area and now live in New Mexico, so I tweaked the recipe using some of the techniques I learned from our friends here. First, roast the chiles, tomatoes and tomatillos (husks removed) with tongs over an open flame until big black spots form—either on the grill or over a gas stove burner. You can also roast them on a cast iron pan or comal rotating until blackened. Sweat the blackened veggies in a covered container after roasting to the increase flavor. This is how it is done here, and you cannot beat the smoky, sweet depth of flavor this technique provides. Second, if you want to use Wal-mart’s American cheese, just add 1/2 tsp if Dijon mustard to the butter, green chile and tomato mix instead of 1/2 tsp salt and melt the cheeses in low and slow, stirring constantly. Mustard is a natural emulsifier that keeps the cheese from breaking, as well as adding more umami flavor. I also used 1 cup Crema Mexicana + 1 cup water instead of half and half, again, for richer flavor. Since we live in the land of green chile, we used Hatch green chile, extra hot. It made a wonderful queso—like Torchy’s queso on steroids for those who prefer more heat. Very nice recipe! Thanks again.
Sarah Penrod says
Wow! Thank you so much for those tips. I love New Mexico!! We visited Santa Fe and Taos recently and it's like a dream world. I love that you can get chile on practically anything there. Thanks for the tip about the mustard! I'm going to try that out. 🙂 Sarah
Laurie says
So if you had the Land O Lakes extra melt, would you do everything else the same in the recipe other than substituting that for the Boar's Head American cheese?
Sarah Penrod says
Yes, I would. 🙂
Shawnee says
@Laurie, god bless land o lakes. wish htey would sell normal sized blocks. i have soooo much cheese.
Sam says
I’ve read many comments saying this is very thick and I’ve made it three times now and it’s very runny and I can’t figure out why. The flavor is spot on, just too runny. Anyone else?
Also- I have yet to add the lemon juice bc I’m concerned it will ruin the flavor and/or cause the cheese to curd. What exactly does the citrus do to the overall flavor?
Sarah Penrod says
Chefs add acidity to the end of the dish to give it a pop of flavor! Most people describe the taste as "brightness". You don't have to add it if you don't want to. It has never broken on me, but quesos made with American cheese do break on occasion if the American cheese is not properly made. Boar's head released a warning around Christmas that they had made a batch that would curdle. If your queso is thin it should thicken upon standing. Also, you can cut back on the liquid by 1/4 c. to see if that helps. Happy Cooking!
Ashley says
Just made this for the second time (first time was 2 years ago). Super runny both times! Hoping it thickens upon sitting but it tastes absolutely perfect!
Cass says
Flavor was incredible!
Ava says
I suspect some brands clumping and others not has to do with the amount of sodium citrate found in different brands of American cheese.
That's what makes American melt. It's fairly cheap and easy to use and makes cheddar melt like American.
Sarah Penrod says
That is really fascinating! Thanks for sharing. 🙂
Nelson says
Yeah I make queso at torchys and some of this is off from the real recipes we use. But thats okay!
Sarah Penrod says
Thanks Nelson! Someone posted the real recipe on my youtube channel but it's like you have to make the table salsa first, and I think you guys use Land O Lakes Quikmelt, which I can get at the restaurant store, but most people don't have access to. So, I hope this was a good copykat! Thanks for stopping by and letting us know about your experience!! 🙂
Vera says
I appreciate your posting this recipe! I've been trying different copycat versions and I have two questions for you. 1. Is the Land O Lakes Quikmelt the same as their Easy Melt? Does it taste like Velveeta? I really don't care for Velveeta. 2. It seems like there is a tiny bit of a smoky flavor in the Torchy's Queso. Do you think that comes from the way they roast their peppers, etc? Thanks!
Sarah Penrod says
Hi Vera,
1. Yes Quikmelt is the old name. I've been in the restaurant industry too long. 😛
2. It is like Velvetta but has real chiles and tomatoes in it. I think the flavor is better.
3. An ex-employee actually left the real recipe in a comment on my Youtube channel. Evidently, the queso is their basic table salsa (which does look fire-roasted), half and half, and either American cheese or one of these easy melt products( I have discovered there are many versions of easy melt now). To be honest, I've been a chef for a long time and I don't believe that is ALL that is going on in that queso. It's too distinct. I suspect there is a spice packet or one of their signature sauces in there to make it "special" here in the land of queso dips (Texas)!
Annie says
My store didn’t have Anaheim chilies, but had poblanos, will this work?
Sarah Penrod says
Yes! Just eyeball the amount you add because poblanos are quite a bit bigger than anaheim chiles. Let me know how it goes! 🙂 - Sarah
Giselle says
Hi Sarah! I live in Mexico and can’t seem to find the Boar’s Head American cheese in my local HEB. I tried a city market but couldn’t find it either. Are there any other brands of American / cheddar cheese I could use?
Thanks
Sarah Penrod says
You can try it with other American cheese brands but sometimes it comes out and sometimes it doesn't! I researched this issue extensively and it seems like Boar's Head is the only company that makes sure the melting quality is consistent from batch to batch.
Josetta Eason Bogdon says
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.
Andy Pauley says
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.
Sarah Penrod says
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
Mike Stephen says
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.....
Sarah Penrod says
I'm not even sure I know where Gloria's is! I'd love to take a crack at it for you!
Mike Stephen says
Dallas/Ft Worth!
Regina says
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!
Sarah Penrod says
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! 🙂
Rebecca says
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?
Sarah Penrod says
Hey Rebecca,
You can freeze any leftovers in Tupperware for 4 months!
Ann says
Hi! In Europe I cannot find American cheese- can just cheddar cheese be used?
Sarah Penrod says
No, it cannot because it won't melt smoothly. You will have to make a white roux with milk and add in the cheddar. I recommend not trying this specific recipe until you can find American cheese.
Kim says
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!
Sarah Penrod says
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.
Lou says
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!
Sarah Penrod says
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
Hans D says
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.
Sarah Penrod says
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!
Bryan W says
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!
Sarah Penrod says
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!
ATXMattG says
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
Sarah Penrod says
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!
christina brinkerhoff says
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?
Sarah Penrod says
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!
Debra says
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.
Caitlin says
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!
Sarah Penrod says
Glad to hear you enjoyed it Caitlin! I love your name!! 🙂
Ashley Rice says
So excited to try this recipe!! Thanks for sharing. Any idea if I could half it?
Ellie says
my boyfriend and i halved it and it turned out delicious!
Anna says
Hi. I was wondering about the weight for the Anaheim chilies as their size varies greatly. Thanks!
Sarah Penrod says
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.
Limon says
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?
Ginny says
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!
Sree says
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.
Brittany says
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!
Sarah Penrod says
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.)
Marty Nickel says
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.
Sarah Penrod says
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
Nonnie says
The real deal! A bit labor intensive, but well-worth the effort! It thickens quickly, so keep thinning it down and keep it warm!
Sarah Penrod says
Glad you liked it Nonnie! 🙂 - Sarah
Kayla says
How do you thin a recipe like this down?
Sarah Penrod says
I thin it with water. Half and Half or Cream will thicken it up.
Maddie says
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!
Steven says
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?
Sarah Penrod says
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.
Ritu says
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!
Sarah Penrod says
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.
Margaret says
In the video you add chicken broth to the queso, but it is not in the recipe. How much chicken broth do you add?
Sarah Penrod says
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!
Margaret says
Thanks, Sarah. I followed the recipe and it turned out great! And yes, I found Boar's Head American cheese at the store. Yay!
Cara DeGaish says
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.
Sarah Penrod says
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
Pallavi says
In the video you didn’t use verde sauce
Sarah Penrod says
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!
Jordan Chappell says
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
Sarah Penrod says
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
Freida Platt says
Are you suppose to peel the tomatillos,
Sarah Penrod says
I just throw mine into the food processor and it turns into salsa verde. Never bothered to peel them.
Ritu says
How many oz of queso does this recipe make? (Without the guacamole n other toppings) Thanks!
The Urban Cowgirl says
Hi Ritu,
It probably makes close to 2 quarts. Happy Cooking!
Kelly Feraro says
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.
The Urban Cowgirl says
Yay! We're so happy your guests enjoyed it!
Greg says
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???
The Urban Cowgirl says
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.
Aleigh says
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?
Sarah Penrod says
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!!
Josh E Morgan says
Love the recipe. I use their bottled diablo sauce. I think it's what makes the queso so delicious.