If you live in/around the Southwest of the country chances are you’ve indulged in the goodness that is Torchy’s Tacos, famed for being “D*** Good.” It’s among our favorite places to bring our visitors and we always insist they order the queso. Hands down it is the BEST queso we’ve found in Texas thus far and its about time we started finding a way to create it at home because you know…. quarantine.
Veggies To Roast:
4-5 Anaheim Peppers
3 Roma Tomatoes
4 Tomatillos
Queso Base:
4 T. Butter
1 t. minced garlic
3/4 C Chicken Stock
16 oz. Half & Half
1 lb. American Cheese sliced from the deli (Do not use processed Velveeta or Kraft)
Salt
To Serve and Garnish:
Guacamole
Cilantro
Cotija Cheese
Valentina Hot Sauce or Yellow Bird Habinaro Hot Sauce
1. Put Broiler to high as you prepare your veggies to roast on on a baking sheet. Place in oven and watch for skins of the peppers to char and get bubbly and black (8-10 minutes). Remove pan and flip veggies for an even char on the other side.
2. After veggies are roasted allow them to set and cool. Peel the skins of the pepper and tomatoes, and remove seeds and membrane of the peppers. Continue to dice the peppers and tomatoes and set aside. Using a food processor blend up the charred tomatillos and set aside.
3. Begin building the queso by melting the butter in a large sauce pan. Add the garlic and allow it to cook for about 30 seconds before adding the peppers, tomatoes and blended tomatillos.
4. Pour in the chicken stock, half and half and start melting in the American cheese about 2-3 slices at a time and stirring continually. Season with salt as needed. Allow the queso to sit at low temperature for at least 2-3 hours to for the flavors to develop.
5. To serve start with a scoop of guacamole at the bottom of a bowl and ladle the hot queso on top. Top with hot sauce, cheese and cilantro. Serve with your favorite tortilla chips.