Shauna’s Torchy Tex-Mex Queso Dip Print Recipe


  • 2-3 Roma tomatoes
  • 5 Anaheim green chiles
  • 8 medium tomatillo peppers
  • 2 Serrano chile peppers
  • 6 garlic cloves (for roasting)
  • 1/2 tsp salt
  • 4 T butter
  • 1 clove garlic (minced)
  • 2 c half & half
  • 1lb white American cheese (from deli counter) cubed
  • 1/2 c sharp cheddar
  • 1 T lime juice
  • 1/2 tsp salt


  1. Roast all of the chiles, the tomatoes and garlic under broiler on high with the top rack on second rung from the top for a few minutes. Watch the contents closely so they don't burn.
  2. The garlic should come out after about 3-5 minutes and set aside.
  3. Flip the chiles and tomatoes over then return to broiler for another few minutes until well roasted with charred areas on skin of chiles.
  4. Once roasted remove and let cool.
  5. Put the roasted tomatillos, serranos, garlic and salt in a blender, blend well and reserve.
  6. Once remaining Anaheim chiles have cooled, remove stems, seeds, skin and rinse under cool water. Reserve roasted green flesh of the pepper.
  7. Dice into small pieces and reserve in bowl.
  8. Remove skin from tomatoes, dice into small pieces and reserve.
  9. In a heavy bottomed stock pot , melt the butter on medium heat.
  10. Add the minced garlic and sauté for 30 seconds.
  11. Add green chiles and tomatoes, mix well.
  12. Season with a pinch of salt.
  13. Pour in half & half and the cubes of American cheese.
  14. Stir often as you allow the cubes to melt into the mixture.
  15. Add the sharp cheddar and stir to melt.
  16. Add the verde sauce, stir.
  17. Continue to stir to melt cheese and allow mixture to come together.
  18. Reduce heat to prevent scorching.
  19. Once the mixture has come together and you have something resembling queso, add the lime juice and salt.
  20. Stir some more. The more time the queso has to cook with the chiles, the more the complex flavors of the chiles will shine through.
  21. Serve with hot sauce, chopped cilantro and crumbled cotija cheese.