Creamy Torchy’s Queso loaded with roasted chiles, melty cheeses, salsa verde, and guac. The ultimate Tex-Mex dip in your own kitchen!
You ever get hit by a craving so hard you question whether you’ve been living your life right? That was me after my first trip to Torchy’s Tacos in Austin. I’d heard whispers about their queso—legends, really—but nothing could have prepared me for that first bite. Creamy, cheesy, spicy, and then BOOM—guac in the middle! Who does that? Torchy’s does, that’s who.
After that trip, I couldn’t stop thinking about it. I’m talking full-on queso dreams here. And because Austin is, oh, about 1,500 miles away, I rolled up my sleeves and started recreating it at home. Spoiler alert: It took a few tries (and a lot of cheese), but now? We’ve cracked the code.
This Torchy’s Queso Recipe is the real deal. Well, my version of it anyway. A little rustic, totally indulgent, and made with love. You in?
Why You’ll Love This Torchy’s Queso Recipe?
You know how some queso dips are just…meh? Kinda gloopy, a little boring, and you end up dunking a chip just for the salt? Yeah, not this one.
This queso is:
- Creamy and smooth (thank you, Velveeta, you beautiful thing).
- Packed with roasted veggies that add smoky depth.
- Just the right amount of kick (but you can totally tame it if you need to).
- Layered with guac, because why not make life better?
- Perfect for parties, game nights, or Tuesdays when you just need a little joy.
Ingredient Notes:
Okay, let’s break it down before you run to the store.
- Hatch Green Chiles: If you can get them fresh, you’re winning at life. If not, the canned kind works fine. I’ve done both.
- Roma Tomatoes: Roast ’em. You won’t regret it. That extra char brings flavor for days.
- Serrano Peppers: These guys bring the fire. Feeling brave? Leave in the seeds. Not today, Satan? Swap for jalapeños.
- Tomatillos: Tangy little green guys. They’re a must for that bright salsa verde vibe.
- Velveeta Queso Blanco: Look, I know it’s not fancy. But it melts like a dream. No judgment.
- Sharp Cheddar: For that extra oomph. Adds a little tang to balance all that creamy.
- Half-and-Half: Because we want silky smooth. If things get thick, add a splash more.
- Butter, Garlic, Lime Juice, Cilantro: You know, the things that make life better.
- Guacamole, Cotija, Hot Sauce: The holy trinity of toppings. Don’t skip these.
How To Make Torchy’s Queso?
Step 1: Roast Your Veggies
Grab your tomatillos, tomatoes, garlic cloves, and serrano peppers. Toss ’em on a baking sheet, drizzle with olive oil, and broil till they’re blistered and charred in spots. Flip ’em over and go again. The house will smell amazing. Trust me, you’ll start getting snacky vibes.
Step 2: Salsa Verde Time
Once the roasted goods are cool enough to handle, peel the tomatoes (yeah, it’s a little annoying, but worth it). Toss everything (except two tomatoes) into a blender with lime juice, salt, and cilantro. Blitz it till smooth. This stuff is zippy and fresh—try not to eat it all right now.
Step 3: Start the Queso
Melt butter in a big heavy pot. Add garlic. Smell that? That’s the start of something magical. Stir in half-and-half, your reserved diced tomatoes, and Hatch chiles. Once it’s cozy, add in the Velveeta cubes and shredded cheddar. Stir like you mean it until everything’s melted and smooth.
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Step 4: Flavor Bomb It
Now we’re adding lime juice, salt, and half the salsa verde. Taste it. Need more heat? More salsa! Want it milder? You’re good as is.
Step 5: Let It Sit (If You Can Wait)
I highly recommend letting this sit for at least an hour. I know, I know—but it lets all those roasted flavors mingle and get cozy. If you make it ahead? Even better.
Step 6: Time to Eat
Plop some guac in your serving bowl. Pour over your molten queso. Drizzle hot sauce, sprinkle cotija, and scatter cilantro like you’re on Chopped. Then…chips in, no holding back.
Storage Options:
Stick it in an airtight container and refrigerate for up to 4 days. When you’re ready for Round 2, reheat gently on the stove. Add a splash of half-and-half if it thickens up too much. Microwave works too (I’ve done it, it’s fine—no shame).
Variations and Substitutions:
- Spice Level: Tone it down with jalapeños. Or turn it up by leaving the seeds in those serranos. You do you.
- Cheese Swap: Monterey Jack or Pepper Jack? Yes, please.
- Meat Lover’s Version: Crumbled chorizo stirred in? Absolute heaven.
- Dairy-Free Version: Yep, there are vegan cheese and milk options out there! Might not be exactly Torchy’s, but still darn tasty.
What to Serve with Torchy’s Queso?
- Tortilla Chips (obviously)
- Warm Flour Tortillas – You haven’t lived until you’ve made a queso taco.
- Pretzel Bites – Game changer.
- Veggies – Carrot sticks and celery if you’re pretending to be healthy.
- Pour it on Nachos – Life is short.
Frequently Asked Questions:
Can I make it ahead of time?
Yes! It gets better as it sits. Make it the day before and feel smug.
How spicy is it?
That’s up to you! I start mild, then add more salsa verde if we’re feeling bold.
Can I freeze it?
I wouldn’t. Dairy doesn’t always play nice in the freezer. Keep it fresh or in the fridge.
So, there you go! My homemade Torchy’s Queso Recipe, straight from my kitchen to yours. If you make it, I need to hear about it. Did you go heavy on the hot sauce? Extra guac? Or maybe you ate it straight outta the pot—no judgment here.
Now, where are those chips?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Torchy's Queso Recipe
Ingredients
For the Roasted Vegetables and Salsa Verde:
- 1 –2 serrano chile peppers adjust according to heat preference; substitute jalapeño for a milder flavor
- 4 large tomatillos husked and rinsed
- 4 cloves garlic whole and unpeeled
- 3 Roma tomatoes divided; one for salsa, two for garnish
- ½ teaspoon kosher salt
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon freshly squeezed lime juice
For the Queso:
- 1 tablespoon unsalted butter
- 1 clove garlic minced
- 1 cup half-and-half additional as needed for thinning
- 1 can 8 ounces whole Hatch green chiles, finely diced
- 1 pound Velveeta Queso Blanco cubed
- 1 cup sharp cheddar cheese shredded
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice
- ½ batch prepared salsa verde use entire batch for spicier queso
For Garnish:
- Prepared guacamole store-bought or homemade
- Cotija cheese crumbled
- Fresh cilantro chopped
- Hot sauce optional
- Tortilla chips for serving
Instructions
Prepare the Roasted Vegetables for Salsa Verde
- Preheat the broiler and line a baking sheet with aluminum foil. Arrange the tomatillos, Roma tomatoes, whole garlic cloves, and serrano peppers on the tray. Drizzle lightly with olive oil. Broil for 8–10 minutes, or until the skins of the tomatoes and tomatillos split and char, and the peppers are blistered. Rotate and continue roasting an additional 8 minutes to ensure even charring. Remove from the oven and allow to cool slightly.
- Once cooled, peel the tomatoes and discard the skins. Remove the stems and seeds from the serrano peppers. In a blender or food processor, combine the roasted tomatillos, peeled tomatoes (reserve two for later use), serrano peppers, roasted garlic, ½ teaspoon salt, 1 tablespoon chopped cilantro, and 1 tablespoon lime juice. Blend until smooth. Set aside.
- Finely dice the remaining two Roma tomatoes and reserve for later use, along with the diced Hatch green chiles.
Prepare the Queso Base
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the minced garlic and sauté for approximately 30 seconds, or until fragrant. Stir in 1 cup of half-and-half, the diced tomatoes, and the diced Hatch green chiles. Bring to a gentle simmer.
- Gradually add the cubed Velveeta Queso Blanco and shredded sharp cheddar cheese. Stir continuously until the cheeses melt completely and the mixture becomes smooth and creamy. Incorporate the lime juice, ½ teaspoon kosher salt, and half of the prepared salsa verde. Adjust by adding more salsa if additional heat is desired.
Allow the Queso to Rest
- Remove the queso from the heat and allow it to rest for at least 1–2 hours. This resting period enhances the flavors by allowing the roasted vegetables to infuse into the cheese mixture. The queso may be refrigerated and gently reheated as needed. Thin with additional half-and-half if necessary during reheating.
To Serve
- Place a generous scoop of guacamole into a serving bowl. Ladle the warm queso over the guacamole. Garnish with crumbled cotija cheese, chopped cilantro, and hot sauce if preferred. Serve immediately with tortilla chips.
Notes
- Ensure that the Velveeta Queso Blanco and sharp cheddar cheese are certified gluten-free. Some brands may add anti-caking agents that contain gluten.
- Verify that the canned Hatch green chiles and any hot sauce used for garnish are labeled gluten-free.
- Use gluten-free tortilla chips for serving.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
