COPYCAT TORCHY'S QUESO RECIPE
You need to look no further for the most incredible cheese dip you've ever had because I have it for you. It's a Copycat Torchy's Queso dip recipe and it is straight from heaven!
Provided by Mique Provost
Categories Appetizer
Number Of Ingredients 4
Steps:
- Mix together over medium flame until melted and hot.
- Stir continuously.
- Top with guacamole, cilantro, crumbled or shredded queso fresco and Torchy's Diablo sauce.
- If you don't have access to Torchy's sauce, add your favorite hot sauce.
- Normally you put the guacamole in the middle and then pour the cheese sauce over it.
- Then top with the queso fresco and cilantro.
Nutrition Facts : Calories 612 kcal, Carbohydrate 36 g, Protein 46 g, Fat 31 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 4498 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
TORCHY'S TACOS GREEN CHILE QUESO
Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.
Provided by SWEETTREAT
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 41m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 7.3 g, Cholesterol 42.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 8.3 g, Sodium 971.8 mg, Sugar 3.8 g
TORCHY'S QUESO RECIPE
Categories Catholic-Approved (Meatless), Cooking, Peanut-Free, Recipes, Uncategorized
Number Of Ingredients 45
Steps:
- To roast the veggies:
- Turn your broiler on (if it asks, set it to 550*) and put the rack on the third-highest rung in the oven. This allows the veggies to get cooked through without the skin getting black too quickly.On a sheet pan, lay out the cloves of garlic (still in their skins), roma tomatoes, Anaheim peppers, tomatillos (out of their lanterns), serrano pepper, and 1/4 onion (still in a wedge).Set the tray in the oven for 5-7 minutes, until the tomatoes have peeling skin and the peppers are charred.Pull out the tray and flip all the veggies over before putting it back in the oven for another 5-7 minutes.Once everything looks nice and roasted, take them out of the oven and set aside to cool.When the veggies are cool enough to handle, you're going to prep them for the rest of the recipe. Take the garlic out of the skins and then mince two cloves, leaving four whole. Deseed and scrape the skin off the Anaheim peppers (this is sometimes easiest under cool, running water), chopping them afterwards to quarter-to-half-inch pieces. Remove the skin from the tomatoes and dice to approximately the same size pieces as the Anaheim peppers. Cut the stem off the serrano.
- Prep the other ingredients:
- For the salsa verde, place 4 cloves into a blender (I like to use this individual Ninja blender), along with the tomatillos, serrano (after the stem is cut off), 1/8 onion, and a good pinch of salt. Blend it up until it's smooth!Make the Torchy's guacamole which I posted over here.
- For the queso:
- Put the butter in the bottom of a 3.5 quart pot with one clove of minced roasted garlic. Allow the butter to melt and cook the garlic for 30 seconds.Add the roasted, chopped Anaheim peppers and roma tomatoes with a pinch of salt.Pour in the half and half and then add the slices of American cheese one at a time. There's no need to wait for them to melt before you add the next one, but I've found that separating them helps them to melt more evenly and gives you a smoother queso.Sprinkle in the 1/2 c of shredded cheddar, stirring well.Once the cheddar has melted in, pour in the salsa verde you blended up earlier.Stir until it looks like the dreamiest queso you've ever seen. Then, add in the lemon juice and another pinch of salt.Now, you're going to be tempted to eat it right away. I understand! If you can hold off a couple of hours (or better yet, 4 to 12), it's going to get a thousand times better, I promise! The cheese will start soaking up all that flavor from the roasted peppers and make it the most flavorful queso you've ever had.
- To serve:
- I prefer mine with just a scoop of Torchy's guac and some queso, BUT to make it authentically Torchy's queso recipe, take a scoop of Torchy's guac and put it in the bottom of your bowl. Spoon the queso into the bowl, top with a sprinkle of cotija cheese and chopped cilantro, a drizzle of Valentina's, and go to town!
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- 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.
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- Trailer Park (Trashy) Let me first say, the only way to get this taco is Trashy! Are you feeling trashy today? When you ask for it “Trashy” in Torchy’s lingo this means you take off the lettuce & add their award winning Green Chile Queso.
- Green Chile Pork Missionary Style. (Secret Menu) I ❤️ this taco! First off it’s massive, and I really dig their shredded pork. The carnitas and fried chicken are probably my favorite meats at Torchy’s.
- Baja Shrimp. What makes this taco pop is the contrast in flavors. Plump seasoned fried shrimp are topped with slightly sweet pickled onions that mix with the salty textured cotija cheese.
- Tipsy Chick. What makes this taco so DAMN delicious is the bacon bourbon marmalade! Epicurean liquid gold! The supporting ingredients include: slices of grilled chicken, fresh spinach, corn kernels for texture, green chiles for slight hotness, and a drizzle of creamy chipotle sauce.
- Ace of Spades. (Secret Menu) They say everything is bigger in Texas, and this taco is no exception! It’s so huge they have to serve it on a bigger tortilla.
- Trailer Park Hillbilly Style. (Secret Menu) I think they should rename this “The Kitchen Sink” taco. It’s a spinoff from the original Trailer Park trashy taco.
- The Matador. (Secret Menu) This taco is massive with two tortilla shells. Soft flour on the outside & crisp corn tortilla in the center. Love the crunch from the fried corn shell.
- Jack of Clubs. (Secret Menu) A taco homage to huevos rancheros. Definitely has a kick from the combo of spiced home fries, black bean purée, & diablo sauce.
- Brushfire. This is the spiciest taco on their menu, and that heat tends to linger. The combo of mango, grilled jalapeño, and fiery diablo sauce meld to deliver a sweet blaze.
- Dirty Sanchez. (Secret Menu) This taco recently made its jump from breakfast to debut on the secret menu. One of their best vegetarian options. It starts out with fluffy eggs.
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