Torchy's Copy Cat Queso
Rich, smooth, and utterly addictive, this copycat Torchy's queso brings Austin-style comfort right to your kitchen. A velvety blend of melted cheeses forms the base, while roasted green chiles and fresh serranos add that signature Tex-Mex kick. Perfect for game day gatherings or whenever the craving strikes, this recipe captures the flavors that made Torchy's famous.
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
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.
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.