This is a copycat version of Torchy’s Tacos Queso that I had come across a while ago. I followed recipe mostly. I did not make the verde sauce as I had made homemade verde sauce previously that I had canned, so used that, maybe about 1 cup. I did use 4-5 cloves of garlic roasted as I didn’t realize it was for the verde sauce before I started roasting them. I used deli counter white American cheese, but it wasn’t Boars Head. I did not add the lemon juice as my verde sauce had some. For serving it, it was just the Queso, not the whole prep as shown below. I made it yesterday morning and then refrigerated it overnight to let flavors meld. Today I had it in small crock to heat up. I did have to add additional half & half and water because it was a little thick. I made this for a Father’s Day get together we had with some friends. It had awesome flavor and we all loved it.
Torchy’s Queso
Appetizer
Prep Time: 30 minutes | Cook Time: 20 minutes | Servings: Yield: 1 1/2 quarts
Ingredients:
4 T. butter
3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white or yellow BOAR's HEAD BRAND American cheese, from the deli (not Velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
Directions:
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a countertop to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy-bottomed stockpot, melt the butter. Add the minced garlic and cook 30 seconds.
Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar.
When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point, the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours.
It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
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 chips!
Notes:
I recommend using only Boar's Head American cheese in either white or yellow for this recipe. Generic brands of American cheese will occasionally (though not always) get chunky. I do not know why this occurs but it has happened to me when making other queso recipes. You're safe with using Boar's Head in my experience.
Nutrition:
Amount Per Serving: CALORIES: 105 TOTAL FAT: 8g SATURATED FAT: 5g TRANS FAT: 0g
UNSATURATED FAT: 3g CHOLESTEROL: 26mg SODIUM: 345mg CARBOHYDRATES: 3g
FIBER: 0g SUGAR: 2g PROTEIN: 4g
Source: https://urbancowgirllife.com/how-to-...s-queso-recipe
Torchy’s Queso
Appetizer
Prep Time: 30 minutes | Cook Time: 20 minutes | Servings: Yield: 1 1/2 quarts
Ingredients:
4 T. butter
3 roma tomatoes
5 green new mexico chiles, also called anaheim
Verde Sauce:
4 large tomatillos
2 serrano peppers
4 cloves garlic - for roasting
1/2 t. kosher salt
Queso Base:
1 clove garlic, minced
2 c. half and half
1 pounds white or yellow BOAR's HEAD BRAND American cheese, from the deli (not Velveeta), cubed
1/2 c. sharp cheddar
1 T lemon juice
½ t. kosher salt
Additional water to thin when necessary
Directions:
TO ROAST THE CHILES:
Turn your broiler on high and move the rack to the second rung from the top. On a baking sheet place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves (garlic should still be in the clove).
When the broiler is hot, place the pan under and roast the veggies for about 8 min. The skin of the tomato should be soft and peeling off and the green chiles should have small charred areas.
Remove the roasted garlic from the pan and reserve. Flip the chiles and tomatoes and place them back under the broiler for an additional 6-8 minutes to char on the other side.
After the final side is well roasted remove the veggies from the broiler and place on a countertop to cool.
In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.
To clean the chiles, remove the majority of the seeds and the tops of the chile under warm running water in your sink. You will be able to peel off the charred and wilted skin, keeping the green roasted flesh of the pepper. Dice this into small pieces, about ½ in x ½ in, place into a bowl and reserve.
Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.
FOR THE QUESO:
In a heavy-bottomed stockpot, melt the butter. Add the minced garlic and cook 30 seconds.
Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt.
Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat. Allow the American cheese to melt into the mixture. Add the sharp cheddar.
When it melts in, add the verde sauce from the blender.
Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)
When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.
At this point, the queso looks done, but it takes at least 1-2 hours for the queso to start to pick up the flavor of the green chiles. I imagine in the store this queso is probably prepared 8-12 hours ahead of time to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after an infusing period of time of at least 4 hours.
It can be refrigerated and heated back up in a slow cooker. Just keep extra water or half and half around to thin it out. The Torchy’s version is a very loose queso.
TO SERVE:
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 chips!
Notes:
I recommend using only Boar's Head American cheese in either white or yellow for this recipe. Generic brands of American cheese will occasionally (though not always) get chunky. I do not know why this occurs but it has happened to me when making other queso recipes. You're safe with using Boar's Head in my experience.
Nutrition:
Amount Per Serving: CALORIES: 105 TOTAL FAT: 8g SATURATED FAT: 5g TRANS FAT: 0g
UNSATURATED FAT: 3g CHOLESTEROL: 26mg SODIUM: 345mg CARBOHYDRATES: 3g
FIBER: 0g SUGAR: 2g PROTEIN: 4g
Source: https://urbancowgirllife.com/how-to-...s-queso-recipe
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