I Cracked the Code on Torchy's Tacos' Famous Queso Recipe

This recipe right here, has been my white whale. It’s taken me about 10 years of testing queso’s and eating queso’s to get this right. The recipe is a copycat version of Torchy’ queso, and whether you already know what Torchy's queso is or you don’t, what you need to know is that it’s probably the best queso you can have. If you don’t have one nearby or you’ve never had the honor of trying it, I’ve cracked the code on mastering at home.

Prep Time	Cook Time	Serves
15 minutes	20 minutes	4 people

Torchy's Green Chile Queso

20oz (2.5 cups) American cheese, cubed

8oz (1 cup) roja salsa

4-5 anaheim peppers

Heavy cream

1 Tbsp butter

Toppings

- Diablo Sauce

- Cilantro

- Little bit of guac

Salsa Roja

5 roma tomatoes

1 small yellow onion

2 arbols

2 jalapenos

2 garlic cloves

lots of salt

white vinegar

Step 1: Make Salsa

Cut the tomatoes in half and place skin side up on a sheet tray. Quarter a yellow onion and add that to the same tray. Add the jalapeños, garlic cloves and arbols to the tray. Deseed the chiles if you want it less spicy. Place that under the broiler and cook until the vegetables are deeply charred all over. Remove from the oven, let the veggies cool slightly then add to a food processor with a few large pinches of salt and a splash of white vinegar. Blend until slightly chunky, but mostly smooth. Taste this for seasoning and adjust with salt and vinegar as needed.

Step 2: Roast Peppers

Wash anaheim peppers and place on a tray under the broiler. Cook and turn the peppers until the skin is charred on all sides. Remove the peppers from the oven, place in a heat-safe bowl and cover with plastic wrap. The covered bowl will steam the peppers so the skin can be easily removed. After 10 minutes, remove the pepper from the bowl, peel off the skin, and remove the seeds/ stem. Finely chop them and set the pieces aside for now.

Step 3: Make Queso

Heat a pot to medium and melt in 1 Tbsp of butter. Add the chopped anaheim peppers and 8oz of the prepped salsa. Slowly melt in the cubed american cheese in stages, so it incorporates into the salsa. Use heavy cream as necessary to melt everything smoothly. Once the cheese is fully melted and smooth, taste and adjust the seasoning as needed. Serve with Diablo sauce, guacamole, and chopped cilantro. This is best eaten with thick chips and margaritas to wash it down. Cheers!