Ingredients
Scale
Torchys Queso
- 20 slices of Boars Head yellow American Cheese
- 8 slices of Boards Head white American Cheese
- 5–7 cloves of garlic with skin on
- 1 large tomato
- 1–3 jalapeños or serranos
- 1–2 Anaheim peppers
- 4 tbsp butter
- 1 tsp each: smoked paprika and ground cumin
- 2 tsp each: garlic + onion powder & salt
- 2 tbsp salsa Verde
- 1 cup veggie broth
- 2 cups milk
Garnishes
- Guacamole
- Hot sauce
- Cojita Cheese
- Chopped cilantro
Instructions
Torchys Queso
- Onto a baking sheet add the garlic cloves, tomato, jalapeños and Anaheim peppers. Broil for 5-7 minutes until the skin is starting to blister.
- Peel the skin off the peppers and finely chop everything.
- Into a sauce pan, melt the butter and add the finely chopped tomatoes, garlic and peppers. Cook for 2-3 mins and add all the seasonings along with the salsa verde.
- Next add the veggie broth and milk. Bring to a low simmer and start whisking in all the sliced cheeses. Whisk and stir until everything is fully combined and cheese is melted.
- Into a bowl, add a dollop of guacamole in the middle and ladle in the queso on top. Add all the garnishes and enjoy with chips!
Notes
Please read the blog post carefully to see which brand of salsa verde and sliced cheese I used from the deli before making this recipe. If you can’t find Boars head cheese at the deli section of your grocery store, simply ask them to slice you up white American and yellow American cheese. Do not use Valletta or Kraft cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
Keywords: torches queso, dine in dupes, texas queso