Torchy’s Copycat Queso
Indulging in a bowl of creamy, flavorful queso is a Texan tradition, and Torchy’s Tacos has mastered the art of crafting the perfect queso dip. Today, I’m bringing that cheesy goodness to your kitchen with our Torchy’s copycat queso recipe. Inspired by The Urban Cowgirl’s fantastic creation, I’ve tweaked a few ingredients and added my twist to make it truly unforgettable.
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
One of the best queso dips I’ve ever had is from Torchy’s Tacos.
Torchy’s started as a food trailer in Austin, Texas in 2006 by Mike Rypka. What began as a single food truck serving “damn good tacos” grew into a popular chain that has expanded across Texas and into multiple other states.
The restaurant is known for its creative and unconventional taco combinations that put a modern spin on traditional Tex-Mex. But perhaps its most famous menu item is the green chile queso, which has developed an almost cult-like following.
The queso’s popularity stems from its perfect consistency and the combination of roasted green chiles, guacamole, queso fresco, cilantro, and their signature Diablo sauce.
Seriously guys, this stuff is delicious! Their slogan may be Damn Good Tacos, but their queso is pretty damn good as well.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
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” so 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 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 amounts in the recipe card below.
- 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
Now Let’s Get Cooking
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 of the serrano peppers, split 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 1/2 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 bow add a scoop of guacamole. Top with prepared queso, hot sauce, cilantro, and cotija cheese.
Serve with tortilla chips!
Tips for success: 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.
More Party Foods to Try
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.
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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 1/2 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.