I Cracked the Code on Torchy's Tacos' Famous Queso Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide a milder flavor.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: processed cheese

Nut-based cheese offers a dairy-free option.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: corn chips

Baked chips reduce calories while maintaining crunch.

Cut 5 Roma tomatoes in half to increase surface area for charring.

Remove the paper from a small yellow onion and quarter it.

Add 2 jalapenos and 2 dried Arbol chilies to the tray.

Place 2 crushed cloves of garlic on the tray.

Broil the tray until the tomato skins and onions are charred, about 5 minutes.

Add the charred ingredients to a food processor with a huge pinch of salt and a splash of white vinegar, and pulse until chunky but not too chunky.

Set the salsa aside.

Destem and clean 4 Habaneros and dice 2 yellow onions.

Crush 4 cloves of garlic.

In a sauce pot, add a few tablespoons of cooking oil and heat it up.

Add the diced onion, Habaneros, and crushed garlic to the pot and cook until caramelized, about 10-15 minutes.

Add a 15 oz can of tomato sauce and 1 tablespoon of white wine vinegar to the pot and simmer until thickened, about 15 minutes.

Turn off the heat and let the sauce cool before blending it until smooth, covering the blender with a towel to avoid splatter.

Set the Diablo salsa aside to chill in the fridge.

Wash 4-5 Anaheim chilies and boil them until the skin is deeply charred, then remove the skins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens