Torchy’s Copycat Queso

Torchy’s Copycat Queso

Do you want to know how to make queso dip that tastes as good as the one you get from Torchy’s Taco’s? I’ve got you covered.

This Torchy’s Copycat Queso recipe gives the original a run for it’s money.

Some of the best queso I’ve ever had was from Torchy’s Tacos. Seriously guys, this stuff is delicious! It’s a combination of roasted chiles, creamy queso, and guacamole then topped with crumbled cojita cheese, cilantro and hot sauce. Their slogan may be Damn Good Tacos, but their queso is pretty damn good as well.

As a lot of you know, I recently moved out into the middle of nowhere. When you live as far away from Torchy’s as I do, you can’t always get the “real thing”. I wanted to come up with a version that was just as good. I had to do a lot of research (as in eat a lot of queso), but I finally settled on this combination of flavors and I think that you will be just as happy with the results as my family and I were. They have deemed it Super Bowl party worthy!!

I read a lot of other copycat recipes online. Some were pretty complicated, but I don’t think it needs to be. With a few simple ingredients, I was able to whip this delicious queso up in my RV kitchen in no time.

I don’t know what kinds of cheese Torchy’s uses, but in this recipe I use Velveta. In my opinion, nothing gives queso a better texture. The addition of the sharp cheddar adds to the overall flavor.

In my opinion, 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.

Torchy's Copycat Queso

Torchy’s Copy Cat Queso

A combination of roasted chiles, creamy queso, and guacamole topped with crumbled cojita cheese, cilantro and hot sauce.
Prep Time 1 hour
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 30 people
Calories 105 kcal


  • 1 8 oz Can of Whole Hatch Green Chiles Diced
  • 3 Roma tomatoes
  • 2 Serrano Chile Peppers
  • 4 lrg Tomatillos
  • 4 lrg Whole cloves of garlic for roasting
  • ½ tsp Kosher Salt
  • 1 lrg Clove of garlic minced
  • 1 cup half and half
  • 1 lb Velveta Queso Blanco cubed
  • 1 tbsp butter
  • 1 cup Sharp Cheddar shredded
  • 2 tbsp Freshly squeezed lime juice
  • 1 tbsp Chopped cilantro
  • ½ tsp Salt
  • Additional ½ and ½ to thin if necessary
  • Homemade Guacamole Recipe linked below
  • Garnishes: Hot sauce, Cilantro, Cotija Cheese


Roast Your Veggies

  • Put the tomatillos, 4 whole garlic cloves, Roma tomatoes, and serrano chile peppers on a roasting tray. 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 this 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 tsp of salt, 1 tbsp of chopped cilantro, 1 tbsp 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 ½ and ½, 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 tbsp lime juice, ½ tsp salt, and the salsa verde from the blender.
  • 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 ½ and ½.

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!


I recommend shredding the sharp cheddar yourself. The kind that you buy that is pre-shredded has additives that can keep it from melting as well and your queso may separate. 
Keyword appetizer, dip, queso

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.

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