How To Make Torchy’s Queso Recipe

Torchy's Queso CopyCat in a beautiful bowl

4.58 from 262 votes

How To Make Torchy’s Queso Recipe

The beloved Torchy's Tacos queso made at home — roasted green chiles, fresh tomatillo verde sauce, and real American cheese melted into a creamy, Velveeta-free dip served over fresh guacamole.

Course Appetizer Recipes

Cuisine Tex Mex

Keyword appetizer, Copykat recipes, queso, tex mex

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 489kcal

Author Sarah Penrod

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

Video

Notes

This recipe makes about 1 1/2 quarts of queso.

Nutrition