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.

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.

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!