Step 1

TO ROAST THE CHILES:

Step 3

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).

Step 5

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.

Step 7

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.

Step 9

After the final side is well roasted remove the veggies from the broiler and place on a countertop to cool.

Step 11

In a blender, place the tomatillos, serranos, garlic, and 1/2 t. kosher salt. Blend well and reserve.

Step 13

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.

Step 15

Remove the roasted tomatoes to a cutting board. Remove the skin and discard. Chop the tomatoes very fine and reserve.

Step 17

FOR THE QUESO:

Step 19

In a heavy-bottomed stockpot, 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.

Step 21

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.

Step 23

Cook as long as it takes to melt the cheese. (Reduce heat to prevent the bottom from scorching if necessary.)

Step 25

When the cheese has melted, and you have a dish resembling queso, add in the lemon juice and salt.

Step 27

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.

Step 29

TO SERVE:

Step 31

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.

Step 33

Serve hot with chips!