If you've ever dipped a chip into Torchy's queso, you know exactly why people rave about it. Creamy, spicy, and loaded with flavor-it's not just a side dish, it's the main event.
Since I don't live near a Torchy's anymore, I had to come up with my own version. After plenty of "research" (which basically meant eating a lot of queso), this recipe has become a regular in my kitchen. My family has even declared it Super Bowl-worthy!
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
This Torchy's Copycat Queso recipe gives the original a run for its money
Why You'll Love This Recipe
- Restaurant-style at home - All the creamy, spicy, cheesy goodness of Torchy's without leaving your kitchen.
- Perfect for parties - This dip feeds a crowd and holds up beautifully on a game day table.
- Customizable heat - Keep it mild with jalapeños or crank it up with serranos.
- The toppings take it over the top - Guacamole, cotija, and a drizzle of hot sauce make it stand out from the usual queso.
About Torchy's Tacos
Torchy's got its start in Austin back in 2006, when Mike Rypka opened a single food trailer serving what he called "damn good tacos."
That little truck quickly built a loyal following and has since grown into a well-loved chain with locations all over Texas and beyond.
While the tacos are definitely worth the hype, the real star of the menu might just be the green chile queso. It's become something of a cult favorite, thanks to its smooth, creamy texture and the perfect mix of roasted green chiles, guacamole, queso fresco, cilantro, and a drizzle of their fiery Diablo sauce.
I don't know what kinds of cheese Torchy's uses, but in this recipe, I use Velveeta. In my opinion, nothing gives queso a better texture. The addition of the sharp cheddar adds to the overall flavor.
But what makes this the best queso recipe is the addition of the guacamole and all of the toppings.
The guacamole adds a tasty surprise that you don't find in your average queso. Plus, who doesn't love guacamole?
You don't need a special occasion to make this Torchy's Copycat Queso dip. But it would be a fantastic addition to any party or game-day menu.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Roasted Hatch Green Chiles- Diced
- Roma tomatoes
- Serrano Chile Peppers- Serrano peppers are hot! Adjust according to heat tolerance. For a less spicy version, cut the serrano pepper back to 1 or substitute a jalapeno pepper instead.
- Tomatillos- peeled and rinsed
- Fresh garlic cloves- for roasting and minced for the garlic butter
- Kosher Salt
- Half-and-half
- Velveeta Queso Blanco-cubed
- Butter
- Sharp Cheddar- shredded
- Lime juice- freshly squeezed is always best
- Cilantro
- Garnishes: Guacamole, Hot sauce, Cilantro, Cotija Cheese
How to Make Torchy's Queso
Roast Your Veggies
Place the tomatillos, garlic cloves, Roma tomatoes, and serrano chile peppers on a rimmed baking sheet lined with foil. Drizzle with olive oil.
Broil for about 8-10 minutes or until the skins of the tomatoes and tomatillos split and the peppers are slightly charred. Remove the garlic cloves and flip the tomatoes, tomatillos, and chiles. Cook another 8 minutes or until the second side is also charred.
After both sides of the veggies have roasted, remove from the oven and set aside to cool with the garlic.
Once cooled, peel the tomatoes and discard the skin. Slice the stems off the serrano peppers, split them down the middle, and remove the seeds.
Place the tomatillos, serranos, roasted garlic, salt, cilantro, lime juice, and one of the Roma tomatoes in a blender (or use your immersion blender if you have one). Blend well and set aside.
Dice the other 2 Roma tomatoes very finely and set aside with the Hatch Green Chiles.
To make the Queso
In a heavy-bottomed pot, add the butter and diced garlic. Cook over medium heat for about 30 seconds or until fragrant.
Add the half-and-half, the reserved diced tomatoes, and the Hatch green chiles. Stir until well combined.
Add the cubed Queso Blanco and the sharp cheddar cheese.
Once the cheese has melted, add lime juice, salt, and ½ of the salsa verde from the blender. (If you want it spicier, add all of the salsa)
Let queso sit for 1-2 hours so that the flavors from the roasted veggies can infuse into the cheese sauce. It can be refrigerated and reheated. Just thin it out as necessary with more half-and-half or chicken broth.
To serve
In a serving bowl, add a scoop of guacamole. Top with prepared queso, hot sauce, cilantro, and cotija cheese.
Serve with tortilla chips!
Tips for Success
- Shred your own cheese. Pre-shredded bags contain anti-caking agents that keep it from melting smoothly.
- Make it ahead. The flavors improve as it sits, so don't be afraid to prepare it a few hours before serving.
- Adjust the spice. Serranos bring heat, but you can easily tone it down by swapping in jalapeños.
Serving Ideas
This queso doesn't need a special occasion, but it shines on:
- Game day spreads alongside Buffalo Wings or Mini Philly Cheesesteak Bites.
- Taco night with a batch of Buffalo Wild Wings Street Tacos or Shrimp Tacos with Peach Salsa.
- Any party platter-it's guaranteed to disappear fast.
More Game Day Favorites
Frequently asked questions
Absolutely! As a matter of fact, we insist that you do. It takes the green chile flavor a few hours to infuse into the cheese sauce. Prepare the queso in advance and reheat it gently on the stovetop or in the microwave before serving. Just be sure to stir well to maintain the creamy texture.
Of course! Torchy's queso is versatile. Feel free to add your favorite toppings, like pico de gallo or crumbled chorizo, to elevate the flavor.
Definitely. Adjust the spice level by increasing the amount of serranos or incorporating hotter chili varieties. Remember, the beauty of queso lies in its adaptability.
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
Final Thoughts
This Torchy's Copycat Queso is rich, creamy, and just the right amount of spicy. Whether you're hosting friends for the big game or just craving a taste of Texas, this queso will hit the spot.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Torchy's Copy Cat Queso
Ingredients
- 1 8 oz Can of Whole Hatch Green Chiles Diced
- 3 Roma tomatoes
Salsa Verde Ingredients
- 1-2 Serrano Chile Peppers Serrano peppers are hot! Adjust according to heat tollerance. For a less spicy version cut the serrano pepper back to 1 or substitue a jalapeno pepper instead.
- 4 large Tomatillos peeled and rinsed
- 4 large Whole cloves of garlic for roasting
- ½ teaspoon Kosher Salt
Queso Ingredients
- 1 large Clove of garlic minced
- 1 cup Half-and-half
- 1 pound Velveeta Queso Blanco cubed
- 1 tablespoon Butter
- 1 cup Sharp Cheddar shredded
- 2 tablespoon Freshly squeezed lime juice
- 1 tablespoon Chopped cilantro
- ½ teaspoon Salt
- Additional half and half to thin if necessary
- Guacamole Recipe linked below
- Garnishes: Hot sauce, Cilantro, Cotija Cheese
Instructions
Roast Your Veggies
- Place the tomatillos, 4 whole garlic cloves, Roma tomatoes, and serrano chile peppers on a rimmed baking sheet lined with foil. Drizzle with olive oil. Broil for about 8-10 minutes or until the skins of the tomatoes and tomatillos split and the peppers are slightly charred. Remove the garlic cloves and flip the tomatoes, tomatillos and chiles. Cook another 8 minutes or until the second side is also charred.
- After both sides of the veggies have roasted, remove from the oven and set aside to cool with the garlic.
- Once cooled, peel the tomatoes and discard the skin. Slice the stems off of the serrano peppers, split down the middle, and remove the seeds. Place the tomatillos, serranos, roasted garlic, ½ teaspoon of salt, 1 tablespoon of chopped cilantro, 1 tablespoon of lime juice, and one of the Roma tomatoes in a blender (or use your immersion blender if you have one). Blend well and set aside.
- Dice the other 2 Roma tomatoes very finely and set aside with the Hatch Green Chiles.
To make the Queso
- In a heavy-bottomed pot, add the butter and diced garlic. Cook over medium heat for about 30 seconds or until fragrant. Add 1 cup of half and half, the reserved diced tomatoes, and the Hatch green chiles. Stir until well combined and then add the cubed Queso Blanco and the sharp cheddar cheese. Once the cheese has melted add in the 1 tablespoon lime juice, ½ teaspoon of salt, and ½ of the salsa verde from the blender. (If you want it spicier, add all of the salsa)
- Let queso sit for 1-2 hours so that the flavors from the roasted veggies can infuse into the cheese sauce. It can be refrigerated and reheated. Just thin it out as necessary with more half and half.
To serve
- In a serving bow add a scoop of guacamole. Top with prepared queso, hot sauce, cilantro, and cotija cheese.
- Serve with tortilla chips!
Notes
This post was all about how to make the best copycat version of Torchy's queso, but don't forget the guacamole. Click here to get my recipe for Quick and Easy Guacamole.
Priscilla says
This queso recipe does take some effort, but the results are so worth it. It tastes almost exactly like Torchy's. Thank you for sharing.
Holly Coppedge says
This is not your typical rotel and Velveta queso. This recipe takes queso to a whole new level! My husband raved about how good it was and asked me to make it for his friends on the next game day.