My attempts to extract ingredients from employees over time has led me to this recipe, and although I call it a copycat, it's far from the original. Still a valid sauce though, just not what I'm after. Looking for input to make it better or to resemble the original.
I find that it tends to thicken too much, creating a skin, which is aggravating as the Chuy's blend never does.
*1/2 C vegetable broth
*2 oz tomatillo
*chopped cilantro (hand sized bunch)
*1 oz green onions (or more if preferred)
*3/4 oz Serrano peppers (3 peppers on avg)
*red long pepper
*3-4 oz New Mexico green chilies
*1/2 oz lime juice
*1/2 - 1lb extra cheddar melt cheddar cheese (American has worked well, Queso quesadilla worked fairly well, Muenster and Vermont Cheddar not so much. I've tried varying degrees of cheese as indicated)
Stick blend or purée everything but the cheese then pour into pan and bring to a boil. Reduce heat to low-low medium and slowly whisk in cheese.
*edit: formatting
bon appetit
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