Torchy’s Queso Recipe is a traditional Mexican dip made with melted Monterey Jack cheese, sour cream and cilantro.
This recipe is inspired by the classic dish from the famous Tex-Mex chain restaurant.
The original Torchys Queso was created in 1953 as part of the chain’s menu, but the recipe has been tweaked over time.
The current version includes fresh lime juice instead of vinegar, and uses less sour cream than the original recipe called for.
We love this recipe because it makes one of our favorite foods at home even more delicious (and easy)! It can be used on tortilla chips or served alongside nachos, tacos and other fajitas.
You can also serve it on its own if you want something different.
We have tried it with all sorts of toppings, including shredded chicken breast, black beans, salsa verde, guacamole, avocado slices, jalapeño peppers, olives and pickled onions.
If you prefer your queso more spicy, feel free to add some hot sauces into the mix.
In addition to being really tasty, this recipe is super simple to prepare.
All you need are three ingredients: 1 cup of crumbled mild cheddar cheese, 2 cups of lowfat plain Greek yogurt and ½ cup of chopped fresh cilantro.
That’s it! You can use all sharp cheddars for a slightly sharper flavor, or try using both regular and extra-sharp cheeses for a bit more tanginess.
Also, you can substitute half of the yogurt in the recipe for nonfat Greek yogurt, which will give you a much thinner consistency.
If you’re wondering what exactly makes this recipe so special, here’s how it compares to similar dips out there:
It is 100% dairy-free, making it perfect for people who don’t consume milk products due to lactose intolerance or allergies.
It contains no added sugar.
You can easily customize it to suit your preferences by adding different kinds of spices, such as chili powder, chipotle pepper flakes or crushed red pepper.
While we recommend not skimping on the cilantro when preparing this recipe, it isn’t essential.
Feel free to leave it out entirely if you prefer.
Here’s everything you should know before attempting to make torchy’s queso recipe yourself.
What is in torchy’s queso recipe?
This dip is made with four main ingredients: cilantro, crumbled mild cheddar cheese, lowfat plain Greek yogurt and sour cream.
You may choose to skip the sour cream if you are trying to keep the recipe lower in fat, or you could replace it with lowfat cottage cheese or light mayonnaise.
To help ensure that the queso doesn’t separate once it cools down, add a little cornstarch to the mixture before baking it.
In case you want to spice up the flavor, try adding ground chiles, garlic, onion, paprika, cumin and/or oregano to the mixture while still warm.
How do you make torchy’s queso recipe?
Preparing the dip couldn’t be easier. Just combine the following ingredients in a bowl until they form a smooth paste:
1 cup of crumbled mild cheddar cheese
2 cups of lowfat plain Greek yogurt
½ cup of chopped fresh cilantro
Then transfer the mixture to a 9″ x 13″ pan lined with aluminum foil.
Bake the queso at 350 degrees F for about 20 minutes, then remove the foil cover and bake it for another 10 minutes.
Remove it from the oven and let it sit for 5 minutes before serving.
While it’s still warm, sprinkle it with additional cilantro leaves.
What is the nutritional value of torchy’s queso recipe?
Each portion provides you with around 150 calories, 15 grams of protein and 3 percent of your daily values of calcium and phosphorus.
These stats aren’t bad at all considering the fact that most of these nutrients come from healthy plant sources.
How many calories are in torchy’s queso recipe?
One medium-sized portion of this dip provides you with 150 calories, 14 grams of protein and 4 grams of carbohydrates.
What are the health benefits of torchy’s queso recipe?
Each portion provides you with around 150 calories, 15 grams of protein and 3 percent of your daily values of calcium and phosphorus.
These stats aren’t bad at all considering the fact that most of these nutrients come from healthy plant sources.
As mentioned earlier, you won’t find any artificial additives in this dip, meaning that it is totally natural.
Since it’s so high in fiber, it helps control blood cholesterol levels.
Moreover, since it contains only moderate amounts of saturated fats and trans fats, you can enjoy it without worrying too much about heart disease risks.
Finally, it contains vitamins A and C, which contribute to the maintenance of good eyesight and skin health.
Is torchy’s queso recipe glutenfree?
Yes, this recipe is completely glutenfree.
However, if you would rather avoid gluten altogether, you can opt for a flourless chocolate cake recipe instead.
Is torchy’s queso recipe vegan?
No, this recipe is not vegan.
Is torchy’s queso recipe dairyfree?
Yes, this recipe is dairyfree.
However, if you want to omit the sour cream and go with the same amount of yogurt, you can simply swap them for each other.
How long does it take to make torchy’s queso recipe?
The total preparation time of this recipe is 30 minutes, plus the time required for prepping the ingredients and baking them.
A great way to save time is to buy readymade prepared versions of the items listed above at your local grocery store.
For example, you can purchase a bag of already chopped cilantro or a container of grated cheese.
Another option is to look online for premade mixes containing all the necessary ingredients.
Another tip is to set aside some time during the week to plan ahead and gather all the needed ingredients.
Then, you can prep the entire batch of queso the day you actually intend to eat it.
Equipment
- Broiler
- Slow Cooker
- Serving bowl
Ingredients
- 4 T. butter
- 3 roma tomatoes
- 5 green new mexico chiles also called anaheim
- Verde Sauce:
- 4 large tomatillos
- 2 serrano peppers
- 4 cloves garlic – for roasting
- 1/2 t. kosher salt
- Queso Base:
- 1 clove garlic minced
- 2 c. half and half
- 1 pounds white or yellow American cheese cubed
- 1/2 c. sharp cheddar
- 1 T lemon juice
- ½ t. kosher salt
- Additional water to thin when necessary
- 1 prepared torchy’s guacamole
- Garnishes: Additional Valentina hot sauce finely chopped cilantro, cotija cheese
Instructions
TO ROAST THE CHILES:
- Set your broiler to high and adjust the rack to the second rung from the top. Place the tomatoes, tomatillos, serranos, green chiles, and garlic cloves on a baking sheet (garlic should still be in the clove).
- When the broiler is hot, place the pan under it and roast the vegetables for 8 minutes. The tomato skin should be soft and peeling away from the tomato, and the green chiles should have small charred areas.
- Take the roasted garlic out of the pan and set aside. Return the chiles and tomatoes to the broiler for an additional 6-8 minutes to char on the other side.
- After the final side has been thoroughly roasted, remove the vegetables from the broiler and place them on a countertop to cool.
- Blend the tomatillos, serranos, garlic, and 1/2 teaspoon kosher salt in a blender. Blend thoroughly and set aside.
- To clean the chiles, rinse them under warm running water to remove the majority of the seeds and tops. You’ll be able to peel off the charred and wilted skin while keeping the pepper’s green roasted flesh. Dice this into small pieces, about 12 in x 12 in, and set aside in a bowl.
- Place the roasted tomatoes on a cutting board to cool. Remove and discard the skin. Finely chop the tomatoes and set aside.
FOR THE QUESO:
- Melt the butter in a heavy-bottomed stockpot. Cook for 30 seconds after adding the minced garlic. Stir in the green chiles and tomato, if using. Season with salt to taste.
- Pour in the half-and-half and American cheese cubes. Stir to combine and heat over medium heat. Melt the American cheese into the mixture. Mix in the sharp cheddar. Add the verde sauce from the blender once it has melted in.
- Cook for as long as it takes the cheese to melt. (If necessary, reduce heat to prevent the bottom from scorching.)
- When the cheese has melted and the mixture resembles queso, add the lemon juice and salt.
- The queso appears to be finished at this point, but it takes at least 1-2 hours for the queso to pick up the flavor of the green chiles. This queso is probably prepared 8-12 hours ahead of time in the store to allow the green chile flavor to infuse into the cheese dip. If you have the time, this recipe is best enjoyed after at least 4 hours of infusing. It can be refrigerated and then reheated in a slow cooker. Simply keep extra water or half-and-half on hand to thin it out. Torchy’s version is a sloppy queso.
TO SERVE:
- Scoop a 2 oz. ball of Torchy’s guacamole into a serving bowl. Pour the hot queso on top. 1 line of Valentina sauce shaken over the queso Top with shredded cotija and cilantro, if desired.
- Serve immediately with chips!
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.