Torchys Tacos Queso Recipes

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.

Steps:

• 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 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 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!