Preheat the broiler to high and position the oven rack near the top. Arrange the serrano pepper, jalapeno, tomatillos, sliced onion, Roma tomatoes, Anaheim peppers, and garlic cloves on a baking sheet in a single layer. Broil until the skins are blistered and charred in spots, turning the vegetables as needed so they cook evenly. Smaller peppers like the serrano and jalapeno will cook faster than the larger vegetables, so rotate them more frequently and remove them from the pan as soon as they are charred to prevent burning. Continue broiling the remaining vegetables until all are softened and nicely blistered, then remove from the oven and let cool until easy to handle.

Once cooled, peel three of the roasted garlic cloves and place them in a blender with the tomatillos, serrano pepper, jalapeno, onion, salt, cilantro, and lime juice. Blend until mostly smooth to create the salsa verde, then set it aside for later use.

Peel the skin from the Roma tomatoes if desired and chop them finely. Remove the stems, skins, and seeds from the Anaheim peppers and chop them into small pieces. Finely mince the remaining garlic clove that was not roasted.

Cut the American cheese into cubes to ensure even melting. In a medium saucepan or heavy-bottomed pot, melt the butter over low to medium-low heat. Add the minced garlic to the butter and cook until fragrant. Add 1 ½ cups of heavy cream. When the cream is warmed, add the cubed American cheese and stir gently as it begins to melt. Once the cheese is mostly melted, stir in the chopped tomatoes and Anaheim peppers, then add the salsa verde and continue stirring until the queso is smooth and fully combined.

Let the queso sit over very low heat for a few minutes so the flavors come together. If it becomes too thick, stir in a small splash of water until it reaches your desired consistency.

To make the guacamole, mash the avocados in a bowl until mostly smooth with a little texture remaining. Stir in the minced white onion, chopped cilantro, salt, and lime juice until well combined.

To serve, spoon guacamole into the bottom of a shallow serving bowl for a Torchy’s-style presentation, then ladle the warm queso over the top. Finish with a line of cotija cheese, a drizzle of Valentina hot sauce, and a sprinkle of minced cilantro. Serve immediately with tortilla chips.