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1. Cook the queso. In a saucepan, combine the green chilies, Velveeta cheese, heavy cream, and roasted salsa. Cook over medium heat until the cheese is melted and mix ingredients until they're smooth and combined. 2. Finish the queso. Place a scoop of guacamole in the bottom of a bowl.

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Locations. Order Online. TIPSY CHICK. MARINATED AND GRILLED CHICKEN, SPINACH, GRILLED CORN, GREEN CHILES & CHEDDAR CHEESE WITH CHIPOTLE SAUCE ON A FLOUR TORTILLA SERVED WITH A SIDE OF BACON BOURBON MARMALADE. CAL 476. Next In Line. MARINATED AND GRILLED CHICKEN, SPINACH, GRILLED CORN, GREEN CHILES & CHEDDAR CHEESE WITH CHIPOTLE SAUCE ON A FLOUR.

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Pan fry beef cheek in oil of choice (I use coconut oil) to brown the outsides. While it's cooking, combine all the ingredients, except for Bay Leaf, into blender and blend until smooth. Add the beef cheek to the crock pot, place the Bay Leaf on top, and pour blended "adobo" onto the beef cheek. Cook on low for a good 8 hours.

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FOR THE QUESO: In a heavy-bottomed stockpot, melt the butter. Add the minced garlic and cook 30 seconds. Add the green chiles and chopped tomato, stirring well. Season with a pinch of salt. Pour in the half and half and the cubes of American cheese. Stir to incorporate and bring to medium heat.

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Steps: Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat. Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro.

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Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat. Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.

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Locations. Order Online. FRIED AVOCADO. Vegetarian Option. WHEN LIFE GIVES YOU AVOCADOS, FRY 'EM. FRIED AVOCADOS, REFRIED PINTO BEANS, PICO DE GALLO, LETTUCE & CHEDDAR JACK CHEESE WITH POBLANO SAUCE ON A CORN TORTILLA. CAL 387. Next In Line. FRIED AVOCADOS, REFRIED PINTO BEANS, PICO DE GALLO, LETTUCE & CHEDDAR JACK CHEESE WITH POBLANO SAUCE ON.

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The story of Torchy's Tacos sounds like a food world fairy tale. They started out in 2006 with just one food trailer (and a Vespa) in Austin, TX, but have since turned into an Austin institution.

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Instructions. Combine Velveeta, evaporated milk and green chiles in a microwave-safe bowl. Microwave on half power, one minute at a time, stirring after each minute, until completely melted and combined. You can also make this on the stovetop, heating on medium heat and stirring until cheese is melted.

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Transfer the chicken and jalapeño strips to the Ninja Foodi basket and air fry at 400ºF for 8 minutes. Shake the basket or use a spatula to stir the chicken and peppers. Air fry for an additional 6 minutes at 400ºF or until the chicken reaches 165ºF. (For stovetop, cook over medium-high in a large skillet for ~8-10 minutes.)

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Eat Tacos. Earn Rewards. The Taco Junkies Rewards Club is here! Check-in on every purchase to earn rewards and other Damn Good surprises. Join The Club! At Torchy's, we make Damn Good food that breaks the mold. Order online or through the Torchy's App for delivery or skip the line when pick-up today. Now that's Damn Good!

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Instructions. In a microwavable safe bowl, combine the Velveeta, milk, and chiles. Microwave in 1 minute increments until smooth and creamy. Be sure to stir frequently. Once creamy, remove from mocrowave and add in the onion. Serve in a bowl garnished with cilantro and hot sauce and use tortilla chips to enjoy!!

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Put the butter in the bottom of a 3.5 quart pot with one clove of minced roasted garlic. Allow the butter to melt and cook the garlic for 30 seconds. Add the roasted, chopped Anaheim peppers and roma tomatoes with a pinch of salt. Pour in the half and half and then add the slices of American cheese one at a time.

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Using a wet paper towel, wipe and peel away any remaining strands. Place corn on grill on high heat. Turn cobs every 2 minutes until browned and slightly blackened on all sides. Cut corn kernels off of cob. Portion every 8 ounces of corn with 1 ounce mayo and 1 1/2 ounces queso fresco. Garnish with chile powder and cilantro.

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Drain the green chiles. Combine all the ingredients in a large sauce pan and cook over medium heat until the cheese has melted. Place a scoop of guacamole in the bottom of a small serving dish. Pour the cheese sauce over the guacamole, drizzle some hot sauce on top of the queso.

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Pour the oil into a large, deep skillet to a depth of 1 1/2 inches and heat until bubbles form on the surface or a thermometer registers 350 degrees. Working in batches, fry the avocado, turning occasionally, until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined plate to drain. Spread the beans on warmed tortillas and.