Torchy's Queso

5 mins
Serves 1
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Directions

  1. 1Make the Roja Salsa: Broil 5 halved Roma tomatoes, 1 quartered small yellow onion, 2 deseeded Arbol chilis, and 2 deseeded jalapenos until charred.
  2. 2Make the Roja Salsa: Broil 5 halved Roma tomatoes, 1 quartered small yellow onion, 2 deseeded Arbol chilis, and 2 deseeded jalapenos until charred.
  3. 3Make the Roja Salsa: Broil 5 halved Roma tomatoes, 1 quartered small yellow onion, 2 deseeded Arbol chilis, and 2 deseeded jalapenos until charred.
  4. 4Add the charred vegetables to a food processor along with a huge pinch of salt and a splash of white vinegar.
  5. 5Add the charred vegetables to a food processor along with a huge pinch of salt and a splash of white vinegar.
  6. 6Add the charred vegetables to a food processor along with a huge pinch of salt and a splash of white vinegar.
  7. 7Pulse until it has an overall salsa texture.
  8. 8Pulse until it has an overall salsa texture.
  9. 9Pulse until it has an overall salsa texture.
  10. 10Make the Diablo Sauce: In a saucepan over medium heat, add 1 tbsp of oil, 2 diced yellow onions, 4 habaneros, and 4 crushed garlic cloves and sauté for 10-15 minutes until onions are browned.
  11. 11Make the Diablo Sauce: In a saucepan over medium heat, add 1 tbsp of oil, 2 diced yellow onions, 4 habaneros, and 4 crushed garlic cloves and sauté for 10-15 minutes until onions are browned.
  12. 12Make the Diablo Sauce: In a saucepan over medium heat, add 1 tbsp of oil, 2 diced yellow onions, 4 habaneros, and 4 crushed garlic cloves and sauté for 10-15 minutes until onions are browned.
  13. 13Add 15 oz of tomato sauce and 1 tbsp of white wine vinegar. Bring to a simmer and let it cook for 15 minutes until it thickens.
  14. 14Add 15 oz of tomato sauce and 1 tbsp of white wine vinegar. Bring to a simmer and let it cook for 15 minutes until it thickens.
  15. 15Add 15 oz of tomato sauce and 1 tbsp of white wine vinegar. Bring to a simmer and let it cook for 15 minutes until it thickens.
  16. 16Once cooled, place in a blender and blend until smooth.
  17. 17Once cooled, place in a blender and blend until smooth.
  18. 18Once cooled, place in a blender and blend until smooth.
  19. 19Prepare the Anaheim peppers: Broil 4-5 Anaheim chilis until deeply charred. Steam for 5 minutes to soften the peppers. Remove the skin and seeds and finely dice.
  20. 20Prepare the Anaheim peppers: Broil 4-5 Anaheim chilis until deeply charred. Steam for 5 minutes to soften the peppers. Remove the skin and seeds and finely dice.
  21. 21Prepare the Anaheim peppers: Broil 4-5 Anaheim chilis until deeply charred. Steam for 5 minutes to soften the peppers. Remove the skin and seeds and finely dice.
  22. 22Make the Queso: In a saucepan over medium heat, melt 0.5 tbsp of butter. Add diced Anaheims and 1 cup of Roja Salsa.
  23. 23Make the Queso: In a saucepan over medium heat, melt 0.5 tbsp of butter. Add diced Anaheims and 1 cup of Roja Salsa.
  24. 24Make the Queso: In a saucepan over medium heat, melt 0.5 tbsp of butter. Add diced Anaheims and 1 cup of Roja Salsa.
  25. 25Add 20 oz of American cheese cut into cubes and stir until melted. Add a pinch of salt and a splash of heavy cream to adjust consistency.
  26. 26Add 20 oz of American cheese cut into cubes and stir until melted. Add a pinch of salt and a splash of heavy cream to adjust consistency.
  27. 27Add 20 oz of American cheese cut into cubes and stir until melted. Add a pinch of salt and a splash of heavy cream to adjust consistency.
  28. 28Serve the queso in a hot cast iron skillet. Top with guacamole, cotija cheese, and diablo sauce. Garnish with cilantro.
  29. 29Serve the queso in a hot cast iron skillet. Top with guacamole, cotija cheese, and diablo sauce. Garnish with cilantro.
  30. 30Serve the queso in a hot cast iron skillet. Top with guacamole, cotija cheese, and diablo sauce. Garnish with cilantro.

Ingredients

  • 5 roma tomatoes
  • 5 roma tomatoes
  • 5 roma tomatoes
  • 1 small yellow onion
  • 1 small yellow onion
  • 1 small yellow onion
  • 2 arbols
  • 2 arbols
  • 2 arbols
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 splash white wine vinegar
  • 1 splash white wine vinegar
  • 1 splash white wine vinegar
  • 20 oz American cheese
  • 20 oz American cheese
  • 20 oz American cheese
  • 8 oz roja salsa
  • 8 oz roja salsa
  • 8 oz roja salsa
  • 4 anaheim peppers
  • 4 anaheim peppers
  • 4 anaheim peppers
  • 1 splash heavy cream
  • 1 splash heavy cream
  • 1 splash heavy cream
  • 1 bottle diablo sauce
  • 1 bottle diablo sauce
  • 1 bottle diablo sauce
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 scoop guacamole
  • 1 scoop guacamole
  • 1 scoop guacamole
  • 1 handful cotija cheese
  • 1 handful cotija cheese
  • 1 handful cotija cheese
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 2 yellow onions
  • 2 yellow onions
  • 2 yellow onions
  • 4 habaneros
  • 4 habaneros
  • 4 habaneros
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 15 oz tomato sauce
  • 15 oz tomato sauce
  • 15 oz tomato sauce
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine vinegar
  • 0.5 tbsp butter
  • 0.5 tbsp butter
  • 0.5 tbsp butter

Equipment

food processorbroilersaucepanblendercast iron skillet

Tips

  • Use FRESH Anaheim chilis
  • Don't over-roast the vegetables
  • Use a food processor to make the salsa
  • Serve in a HOT cast iron skillet
  • The cheese will look like baby food at first, don't worry, it comes together