Author & Photographer: Isabella Sturgis
I don’t know what I would do if I were lactose intolerant. Cheese is—and always has been—my ultimate ride-or-die. It’s not hard to find in Texas where Tex-Mex reigns as the supreme comfort food. So after a bout of homesickness, I decided to try recreating my favorite queso from the famous Torchy’s Tacos. Their recipe takes a bit of time, so I took some shortcuts by buying a pre-made verde sauce and forgoing the guacamole. But if you want a more authentic Torchy’s queso, just add a scoop of your favorite guacamole to the bowl and enjoy!
Prep time: 15 minutes
Cook time: 10 minutes
4 tbsp butter
2 Roma tomatoes, chopped
3 poblano peppers, chopped
1 can of verde sauce
1 clove garlic, minced
2 cups half and half
1 lb white American cheese (sliced or cubed)
½ cup sharp cheddar
1 tbsp lemon juice
½ tsp. kosher salt
In a large pot, melt the butter. Add in the garlic, then the chopped green chiles and tomato. Add a pinch of salt, then stir well.
Pour in the half and half and gradually add American cheese at medium heat, stirring to incorporate. Once the American cheese is melted in, add the sharp cheddar.
Add about half a cup of the verde sauce, or more depending on desired spice level.
Reduce heat to avoid bottom scorching, and let the cheese melt completely. Be careful not to let the cheese boil, as this will cause separation in the cream. The consistency should be relatively runny.
Add in lemon juice and salt.
Let the queso sit in the refrigerator for 2-4 hours to allow the green chile flavor to infuse. It can be heated up at any time in a slow cooker or in the microwave. When reheating, add water or half and half to thin, if necessary.
Optional: garnish with avocado, hot sauce, cilantro, or shredded cheese.
Recipe adapted from: https://urbancowgirllife.com/how-to-make-torchys-queso-recipe/