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Video | Queso Recipe

Food

similar shirt here | apron | similar platter & bowl

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When I went to Dallas back in May, my spirits were low… I was just a little nervous about the unknown, and ya know what temporarily perked up those spirits? Finding out my hotel was 3 miles away from Torchy’s Tacos! When I lived in Austin, Torchy’s was my favorite place to eat Queso. After coming home, I thought it might be fun to try and recreate Torchy’s Queso recipe. Enter….Ray Ray!

I knew he would be perfect to come up with a Queso recipe, inspired by Torchy’s. I thought it would be a fun thing to capture on video, and miraculously…Ray Ray agreed! I got all the ingredients and let him take the lead. Who doesn’t love cheese, anyway? A goal I made this year is to #EatMoreCheese, and I think that is something more people should strive for, don’t you? Enjoy! (Printable recipe & video below)

Ray Ray (my dad) is the man behind the beautiful and delicious creations from Ray Ray’s catering & fine foods. He can take the boring tuna I put together – and turn it into a gourmet meal!ย  He has that magic touch and is a perfectionist with his creations. He will analyze a meal he’s created and figure out how to make it better for the next time… I don’t mind one bit because I usually get to be a recipient of that ‘next meal.’ He can make just about anything! If you have a suggestion for our next video, let us know in the comments below! We’d love to hear from you! Thank you for watching and reading, we hope you make some Queso of your own, and if you do- be sure to let us know!


Queso - Inspired by Torchy's Tacos

Course Appetizer
Cuisine American, Mexican

Ingredients
  

  • 2 tomatoes
  • 2 tomatillos
  • 5 garlic cloves
  • 2 Anaheim peppers
  • 1 Serrano pepper
  • 2 T olive oil
  • 2 T butter
  • 3/4 c half & half
  • 1 lb Boar's head White American Cheese (cubed)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 1 large HAAS avocado
  • 2 T chopped cilantro
  • 1/2 juice of a lime
  • pinch sea salt

Optional Toppings

  • 1 T cilantro
  • 1 T chopped onions
  • 1 handful sharp cheddar cheese (shredded)
  • 1 oz Picante sauce (we used Valentina

Instructions
 

To roast the veggies

  • Preheat oven to 350*
  • Place all veggies & peppers on cookie sheet
  • Drizzle with olive oil, salt, and pepper
  • Roast for approx. 8 minutes on each side, or until golden brown on each side
  • Let veggies cool
  • Cut into bite sized pieces

Queso

  • Place veggies & peppers in skillet with butter, in medium heat and cook for approx 5 minutes while stirring.
  • Add half & half while continuing to simmer
  • Add both kinds of cheeses
  • Stir constantly while cheese melts.
  • When cheese is fully melted, let simmer for another 5 minutes to allow the veggies & peppers to infuse with the melted cheese

Guacamole

  • Using a sharp knife, open the avocado and discard the large seed.
  • Cube the avocado and spoon it out onto a bowl.
  • Add chopped cilantro.
  • Using a fork, mash the avocado and cilantro.
  • Drizzle with fresh lime juice, sea salt, and serve immediately, or refrigerate until ready to eat.

To assemble

  • Scoop heaping spoonful of guacamole into the bottom of serving bowl.
  • Pour warm queso over guacamole
  • Add desired toppings and chips
Keyword cheese, dip, queso

 

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