Phenomenal Phoods

Kerbey Lane-Style Queso

Ingredients:

For the pico de gallo

• 1/2 jalapeno, diced
• Handful cilantro, chopped
• 1/2 red onion, diced
• 1/2 tomato, chopped
• Juice of 1 lime
• Pinch of salt
• 1/4 teaspoon red pepper flakes

For the guacamole

• 1 avocado
• Juice of 1 lime
• Salt & pepper, to taste
• 1/4 teaspoon red pepper flakes
• Pico de gallo (recipe above)

For the queso

• 2 tablespoons butter
• 1/2 red onion, diced
• 1/2 jalapeno, seeded and diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 12 oz white American cheese, shredded (don't buy pre-shredded cheese as it won't melt properly)
• 4 oz jalapeno jack cheese, shredded
• 1/2 - 2/3 cup whole milk or half & half

Instructions:

For the pico de gallo

1. Stir all ingredients together and set aside to sit at room temperature until ready to assemble the queso.

For the guacamole

1. Remove the avocado pit and chop the avocado. Add it to a small bowl and mash with a fork to make it as smooth or as chunky as you like.
2. Add the remaining ingredients and stir together. For the pico, add as much as you like. I used all but a large spoonful, which you should reserve for on top of the queso. Cover the guacamole with plastic wrap, pressing it into the top of the guac to prevent browning until ready to use. Store in the fridge.

For the queso

1. Melt the butter in a pan over medium heat. Add the onion, jalapeno and spices and cook a few minutes until softened.
2. Add the shredded cheese and 1/4 cup of the milk. Stir until mostly melted.
3. Add additional milk a little at a time until you reach the consistency you like, whether it's thick or thin. Make sure you whisk continuously as you add the milk to incorporate it properly.
4. To assemble, place a large scoop of guacamole in the bottom of a serving dish or bowl (I used all of the guac). Pour the hot queso overtop. Top with a spoonful of fresh pico and serve with tortilla chips immediately.