Torchy's Tacos Queso Recipe - A Green Chile Queso Dip from Texas - Sarah Penrod
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- Опубліковано 5 сер 2018
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In the Southwest, there is a taco shop so famous that even the mention of it's name produces happiness! Torchy's Tacos -- but don't be fooled, the tacos are really good, but the green chile queso is complete BLISS! Just in time for HATCH GREEN CHILE SEASON... let me introduce you to the best little queso dip in Texas!
Since the Torchy's Queso recipe is the number one recipe on my blog, I thought I would share it with my favorite friends in the world... my UA-cam Crew!
Make sure to follow the exact recipe on my website as I have tweaked this recipe since filming this video. (You can also find the recipe below.) Hope yall love it, and as always, THANK YOU so much for stopping by my channel!!
***THIS RECIPE HAS BEEN UPDATED! USE THE RECIPE LINKED AT THE TOP! - Hugs, Sarah and Crew
Torchy's Queso Recipe
Ingredients
4 T. butter
2-3 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 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
1 prepared recipe of torchy’s guacamole
Garnishes: Additional Valentina hot sauce, finely chopped cilantro, cotija cheese
Instructions
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 counter top 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 stock pot, 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!
#quesorecipe #queso #quesodip #texmex #texmexrecipes
I was a manager at Torchys for a couple years. They actually use canned green Chile's and they don't use diced tomatoes, but actually their red roasted salsa. Also the cheese they use is xmelt, which is basically the restaurant industry's version of Velveeta. Hope that helps.
thank you!!
Thank you Adam!
It's hard to describe how good this cheese dip is without trying it, but I highly recommend you try making it if you don't have a Torchy's nearby.
Trey Dempsey I work at Torchys and this is not how we make it, trust me
Regardless it's still delicious @@Xboex would you care to share corrections?
@@Xboex how do you make it??😭
I already try this and I loved this recipe thank you for sharing😘😋
So I used this as a base to create something that tasted a little bit more spicy and flavorful!!! I only do 1/2 c half and half 1/2 chicken broth and then I also use aniheim peppers as well as jalepenos and serranos and I use lots of roasted garlic then at the end I season mine with Tony’s creole seasoning , garlic powder, cayenne pepper, cumin , and smoked paprika!!! And that cilantro makes the difference !!!!
I love Tony’s seasoning. I put that S#%** on everything!
It is pronounced “whock-uh- moh- lay”.
Chicken broth that's a nono 🙅♀️
Yes! I've been waiting for this one to come out! I love Torchys queso!
YAY! I'm sorry it took so long! :D
BOOOST thank you so much for doing this
You are adorable! Running to heb for all the ingredients to try this out on this rainy day in San Marcos. Thank You!!
Hai Tarot That sounds so fun! I love rainy days. 😀😀 Let us know how it turns out!
Looks great!! thank you
I am definitely trying this one
I will be trying this soon! I know I'm a bit late to the party but I loved this when I tried it in Austin years ago!
pro tip: keep the green chilli seeds, use lime on the guac not lemon, verde salsa/green chilli mixture and cheese should be about half and half, and a cup or less of heavy whipping cream at the very end.
Thank LJ!! 😛😝
Hey LJ, I cooked mine from a different recipe in a glass bowl over a pot of water. My Queso came out gritty. First time this has happened to me, do you know why?? I used 3 block cheeses, cooked with whole milk. Also, do you know a fix the remainder I have that is still gritty?? Maybe microwaving it? Lol
Not sure if this will help. I have had this problem in the past with cheeses that break or get gritty. The right cheese is bought from the deli counter at your grocer. Its cut from a block. Pre shredded or pre sliced has additives that make it break. Cube the deli cheese up and add in small portions at a time stirring constantly under med to low heat. Hope this helps.@@NateBeard
Omg yummm! I love how the tomatoes and peppers cans out after you roasted them. I always think of that char from only putting them over a fire or gas stove but they actually turned out really perfect just from roasting! I’m definitely trying this
Yes Jackie! I actually don't love the fire method except for with bell peppers. Little peppers like anaheims or hatch are too delicate. They burn! I do the broiler technique or a hot oven (425-450) they don't really turn black in the hot oven version, but they do bubble up their skin. The broiler technique is my favorite if you have a broiler! As long as you watch carefully the skin comes right off! 🌶😍
Thanks for the tip! Expert advice right here, im taking it!! ❤️
Thank you so much! New subscriber.
Yum! Hatch! Hatch Hatch! 🐣 Awesome video as always!
Thank you! I know, I'm excited for hatch peppers too!!! This weekend I am going to the hatch chile festival.
I can't wait to make this!
I'm so glad! Post a picture when you make it and tag me!! 😍
I have had like 20 people send me their pictures on Instagram and they look so great! Totally devoured it!!! Make sure that you follow the recipe I posted below the video, or on the website because I have added to this recipe as I mastered it! Thanks for stopping by Tara!! :)
I live in N.C. but I am from Corsicana, TX. I am very familiar with Torchys Tacos will have to give this a try.
Moved from The Woodlands, TX to SC. We can't wait to try this queso - we so miss TT.
I hope you get to try it! I think it’s as close as you can get without having their table salsa recipe.
Love your tee 😂😂
It’s from Texas Humor! They make hilarious shirts. 🤠
Very nice 👍
I just tried it for the first time, a couple of days ago while driving through Texas and must confess I'm addicted to it. I now have to make my own because I don't have any Torchy's in San Diego :(
It's hard not to get addicted to it Torchy's Queso! I hope you enjoy this as much as my family does and please let me know if you have any questions!!! :)
Nice looking queso. I guess when I am up in your area I need to give Torshy's a try. Looks great, but I must admit it did hurt when I saw you run those peppers under water. Thanks for sharing great job as always.
You're not the first person to say that. :P I went to culinary school in Arizona and worked lead on the line at several 4 star restaurant in San Antonio, so I've had to roast and clean thousands of peppers, and I just don't taste a difference in flavor when you wash the skins off. Capsaicin is fat soluble, not water soluble, so it doesn't "wash off" in my opinion. I was skeptical when a chef told me that but we did a taste test one night and he was right. They don't taste any different...or at least they didn't that night in San Antonio! 😜😜
Thanks for sharing. Do you know how to make the poblano salsa from torchys?
This is a super quality video...how do you not have more subscribers?
Stratedgic Attacks It takes a long time to put out videos. We’re trying some new formats !!
Never run your chilies in water - it takes the true flavor away
The recipe is 8 cups of Roja salsa and which is basically a red salsa that you can make yourself , and 4 cups of green chilies with the seeds all In one pot. get it bubbling to 185 degrees once it reaches this temp let the water evaporate for about 10-15 minutes then your going to add shredded American cheese a little at a time until you’ve used the whole block I can’t remember how much chees it is I’ll have to get back on that and the after all that once it reaches a t amp of 165 turn down the heat and let it slow cook for about 15 mins then at the very end add 1 cup of heavy whipping cream and it should be exactly the same and for the guacamole use Lime and no garlic only salt and a little pepper
Someone get this man an award!! 🥇 It’s so nice to see someone stop by and try and be helpful as opposed to attacking a (very good) copycat recipe, saying rude things and leaving. Thanks for being a bro today. You’ve helped a lot of people. I’m subbing to your channel and I hope you have a really great weekend. 👏🏻👏🏻👏🏻👏🏻
Makeup On Michael can you make a video for Cinco De Mayo. I really want to impress my family with this recipe.
Close but not right
Damn mike ripka is about to sue you lol
You must've been expo too
good vid
What brand of kosher salt do you use in the new recipe online? Diamond or Morton? Or other? Thank you!
M4B3THinSPACE I use Morton kosher salt in everything. I have some of the other specialty salts for steaks, but I grew up cooking on the line so it’s hard for me to use anything else. 😬 Thanks got stopping by! -Sarah
Hi, I have a party and I want to make this a day prior. Is it ok to prepare it a day before or on that day would be better?
Yes you can prepare it a day ahead but reheat it gently to make sure the bottom doesn’t burn.
Some chorizo makes a good addition as well.
Great recipe, thanks for sharing. I’m really new to queso ,but I love it and plan to make it a lot. I made my first batch on my drum smoker with velveeta, rotel ,pepper jack, onions and Italian sausage .
My wife and I really liked it but agreed that we should drop the sausage, use it on her tacos and put the leftover taco meat in the queso and use it for nachos the next day.
The smoke added a nice dimension to the flavor. I used pecan which is on the mild side. Some of my friends say hickory is too strong, though I haven’t tried it yet. I really liked the pecan smoke flavor in my cheese dip.
Sounds good!
So excited I found ur Channel! I shared ur video on Facebook. I just moved to a Texas from California and I Used Your Video to make my First Queso :0)
I’m also on Keto and love ur Keto recipes! Looking forward to Your Videos!
Happy 4th of July
Shawnna Yay!! Welcome to Texas Shawnna! Happy 4th of July! Watch out for those demigorgons!
Holy wow! This will definitely be my new go to Queso recipe! Thanks for researching, developing and sharing!
Christina Lane it’s my pleasure! Hope you love it!! 😬😬
Can you let me know what brand of cheese you used in this recipe? Thanks.
boars head american cheese from the deli
I didn’t know it was you when I clicked on this video! I watched your season of Food Network Stars a few years ago!
Yep, it's me! Thanks for watching the video!
I’m having trouble with the cheese melting. It’s just gooping and clumping together and not mixing with the liquid base? I used deli quality American cheese (boats head)
Andrew DM me on Instagram @urbancowgirl and I’ll try to help you out.
The Urban Cowgirl just did
Wow! Can you recreate the refried beans from Torchy's?
I’ll look into it! Thanks
Did you put the hot sauce in queso?
I bought Queso Fresco cheese and have not found a recipe for it, I thought this was one but not, do you know what to do with 2 large blocks of this QUESO FRESCO cheese? Apparently it doesn't melt.
I love queso fresco on tacos. If you have a lot you can probably freeze half. Cheese freezes and defrosts well.
Is there an alternative to broth? I am a vegetarian and would love to try it without the broth
Just use water! I like the vegan bouillon from Whole Foods too. You can make your own vegan broth. 😃
Vegetarians not allowed at Torchy's. Sorry
Just kidding. If you ever stop at a TT, try the fried Avocado taco. It's pretty awesome.
That shirt, tho!❤🤘🏼
y a y c h e e s e ! !
I think recipe link doesn’t include mention of chicken stock. I used about a cup of beef broth.. I’m sure it will be fire!
Thanks Logan! I changed the recipe on the blog slightly because we had a cook from Torchy’s write in and give us the recipe. You can certainly thin it with a little broth or stock if you want! Don’t use bone broth though because I did that once and it was 🤢. 😂😂 Hope it turns out great for you!
Get you some lettuce pickled onions sour cream and taco sauce complete mmmmm
Can you use mozzarella cheese?
No mozzarella is not a melting cheese it’s a stringy cheese. 😫
Just found this. Going to try it. Your video mentions chicken stock and I see u putting it in there, but your recipe doesn’t list that as an ingredient. How much do u put in there? Thanks!.
I changed the recipe after an ex employee from torchys reached out and told me their version of the recipe. So it’s probably best if you just follow the recipe on my blog which is almost exactly the same it just doesn’t have chicken stock.
@@TheUrbanCowgirl got it. Thank you for the reply! You’re a busy channel and didn’t think I’d get one. Happy new year!
Who taught you to rinse the peppers?
I’m a professional chef and while working at a 5 star hotel in Arizona the executive chef had us try cleaning roasted peppers under water which is faster as opposed to cleaning with a knife and no one could ever tell a difference in a blind taste test. Do whatever you want!
Hi
This was really good, but the written recipe does not match the video! So, not sure which one to follow.
+Brett Giesler Hey Brett! I need to answer this in the description where people can see it. I’ve answered several times down here and on Facebook. 😂 Please follow the recipe in the description or on the blog. They are the same... I continued to master this recipe long after I shot the video. Just little tweaks here and there. You’re going to love it!
The Urban Cowgirl You never list anything anywhere about the chicken broth! Very misleading
Looks great. My grandma would have lost her mind if you didn’t roast over the stove flame.
Lemon in guac? Wtf? This is LIME country
DanRoxtar 😂😂😂 You just cracked me up! I like lime in guac too, also puréed tomatillo is amazing. I’m pretty sure the Torchy’s Queso uses lemon juice bc it is less pronounced than lime, but use whatever you want! 🌮🌮
I'll try both! Just visited Texas for the first time last week and am now obsessed with Torchy's queso :) Thanks for the recipe!
I am a lemon guy also. I will not turn my nose up to some lime but I do like lemon better. Both are used all over the state.
😂😂facts! White ppl always fuckin up original recipes..lol just joking
wow this looks exactly like torchy's taco 😐😐!! good job!! my friend and i actually tried out several queso places in texas to see which one we thought was the best and torchy's queso was one of them!! ua-cam.com/video/0hWDVycIx0s/v-deo.html
They don’t put guac on it where I live, Torchy’s just adds a slice of avocado
Do bone daddys queso
Never run water over roasted peppers it washes all the flavor off..... just rake them out with spoon or butter knife.
Nowhere in her blog site or listed down below is ANYTHING regarding the chicken broth. WTH!?
K R We updated the recipe. It’s written in the youtube description and the blog post that we changed the recipe and to follow the most recent recipe. We substitute water for chicken broth and only use Boars Head American cheese because the Walmart brand curdles about 50% of the time.
You have tomatillos in the actual recipe but then you didn’t use them in the video or use a salsa verde. Where do the tomatillos come in?
The written recipe (in the description) mentions them. I wouldn't use this Video version. It's good as a starting point but the written recipe is better. It's not torchy's perfect, but it does make a really damn good queso
If you wash the pprs the flavor is gone
Hey Adolfo! I heard that rumor in every kitchen I've ever worked in! However, in my experience capsaicin (the component in chiles that give it its heat and flavor) is a fat soluble compound so it doesn't dissolve or get washed away in water. With the oven roasting method its pretty easy to pull the skin off rather than wash it off, but I've never noticed a great difference between rinsed peppers and not rinsed. If you feel that it does than definitely do what you do! Thanks for stopping by and I hope you like the recipe! :)
@@TheUrbanCowgirl I dont like chewing the seeds, so I scrape mine off every chile. The heat is in the veins and not much in the seeds anyway. Thanks for sharing your queso.
Little bit of garlic powder? Girl I like your little bit. Maybe half a teaspoon
Came for the recipe, stayed for the beautiful blonde with the great personality!
Thanks for the nice comment! 🥰
Where's the chorizo?
that's wife material.
😂😂😂
Lmao! American cheese is fuckin gross
Lmao I work at torchys that’s not how you make it gtfo
Hey HS! Thanks for stopping by! It might not be the exact recipe but the good news is it TASTES just like the original... also I've changed it up a little bit since filming this video. I make a verde sauce now that goes in it and gives it those little black flecks and some bright acidity from the tomatillo juices. Thanks for stopping by and don't stop cooking my friend! :)
Well, okay then. How do you make it? (Lol …. Probably will not be able to post that recipe, but I thought I would ask anyway). I do know one thing. It is D*mn Good! :)
this might be the dumbest question but do y’all serve regular nachos? w the cheese already on top of the chips?
TheAmandaShow Nah
I KNOW RIGHT! ME TOO!!
Those chilies were so hot for my hubby and myself. Makes me so angry. I WANTED to have Queso to eat with the flavor w/o the spicy hot. Grrrrrrr!!!
And that DEF is not how we make our guac
Why don’t you share your corrections instead of making unhelpful comments ;) She never claimed it was exactly like it, so how would she know the exact recipe unless she also worked there?
@@aliroundtheworld3742 Share the restaurant recipe? Not mine to share sweetie pie ;)
@@aliroundtheworld3742 Its called copywrite✍ look it up
Aww sweetie do you need an education on how to google? A quick search says you can’t copyright a recipe🥰
This woman is just trying to show people her version of a *copycat* recipe based solely on what she tasted and have some fun creating content for her viewers, and never claimed it was the exact version. If the recipe is “copyrighted” as you say, why do you criticize her for her take on it if she can’t have access to it without working there? Lighten up a little geez
I work at Torchys, and this is NOT how we make it
Ooo could u tell the real recipe at torchys cuz this one is pretty damn close
Mason Rodriguez someone from Torchys posted it above. It’s almost exactly the same. Little bit different method, same ingredients. Enjoy! 🥰
8 cups of roja, 4 cups of green chiles a shit ton of American cheese then a cup of heavy whipping cream. And no, this lady is very wrong with her recipe
Noah Wilkens Salsa Roja is a Mexican table salsa made by boiling or charring the vegetables (onion, tomato, tomatillo, peppers, garlic) over a comal, and making a classic salsa. I’ve studied in Mexico. This is that exact method made for home cooks. My audience can’t go in their walk-in refrigerator and pull out 8 c. Of Salsa Roja. Also, I don’t use canned chiles, so I roast and peel my own. Lastly, we use American cheese with a dash of cheddar because I suspect that Torchys doesn’t actually use American cheese, though it looks like it. It’s likely a product called quik melt made by Land O Lakes, made for making queso ands it’s very good, but it’s not available to the public, so I improvised with a dash of cheddar for depth of flavor. Whatever you do in your professional kitchen is not what my friends here on UA-cam have the ability to do and I would appreciate if you would stop leaving rude comments. Have a nice day.
Question! How does one make the Torchy's chipotle ranch salsa? I go just to buy the 8oz of it and make my own bfast tacos throughout the week. Tried various random recipes, and it does not even come close to the Torchy's one. :(