Go Back

Queso - Inspired by Torchy's Tacos

Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American, Mexican
Ingredients Method

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

Method
 

To roast the veggies
  1. Preheat oven to 350*
  2. Place all veggies & peppers on cookie sheet
  3. Drizzle with olive oil, salt, and pepper
  4. Roast for approx. 8 minutes on each side, or until golden brown on each side
  5. Let veggies cool
  6. Cut into bite sized pieces
Queso
  1. Place veggies & peppers in skillet with butter, in medium heat and cook for approx 5 minutes while stirring.
  2. Add half & half while continuing to simmer
  3. Add both kinds of cheeses
  4. Stir constantly while cheese melts.
  5. When cheese is fully melted, let simmer for another 5 minutes to allow the veggies & peppers to infuse with the melted cheese
Guacamole
  1. Using a sharp knife, open the avocado and discard the large seed.
  2. Cube the avocado and spoon it out onto a bowl.
  3. Add chopped cilantro.
  4. Using a fork, mash the avocado and cilantro.
  5. Drizzle with fresh lime juice, sea salt, and serve immediately, or refrigerate until ready to eat.
To assemble
  1. Scoop heaping spoonful of guacamole into the bottom of serving bowl.
  2. Pour warm queso over guacamole
  3. Add desired toppings and chips