Chuys Burrito Recipes

CHUY'S BOOM BOOM SAUCE RECIPE

Chuy's Boom Boom Sauce Recipe image

Make our Chuy's Boom Boom Sauce Recipe at home. This sauce - roasted New Mexican green chiles, tomatillos, green onions and cilantro, blended with cheese - is a big fan favorite at Chuy's.

Provided by Mark

Categories Sauce

Time 40m

Number Of Ingredients 12

Ingredients

1 Red Bell Pepper (seeded and diced)
1 Orange Bell Pepper (seeded and diced)
2 - 3 Jalapeño Peppers (seeded and diced)
1 - 2 Serrano Peppers (seeded and diced)
2 - 3 cloves Garlic (minced)
Chicken Stock (to cook)
1 bunch Cilantro (chopped fine)
One 10-ounce can Condensed Cream of Chicken Soup
One 4-ounce can Hot Chopped Green Chili Peppers
One 4-ounce can Mild Chopped Green Chili Peppers
One 11-ounce can Crushed Tomatillos
1 pound American Cheese (grated)

Steps:

Pour a small amount of chicken stock in a large cooking pot.
Place over medium high heat and warm.
Add peppers and garlic to pot and sauté until tender and fragrant.
Add cilantro, soup, green chilies and tomatillos to the pot.
Cook until warm.
Pour into blender and blend until smooth.
Pour mixture back into pot and place back on stove.
Add cheese. Cook until cheese melted through.
Store in a tightly sealed container, in the refrigerator, until ready to serve. Serve warm.

THE BEST CHUY'S QUESO RECIPE COPYCAT

The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories Copycat

Time 20m

Number Of Ingredients 7

Ingredients

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

Steps:

instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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