Texans are very particular about their queso. Here, queso is not just the Spanish word for cheese. It is creamy melted cheese with tomatoes, onions, or jalapenos that can be scooped onto tortilla chips, tacos, tortillas, and veggies. Queso almost always steals the show from salsa or, dare I say, guacamole, but why have just one when you can have all three delicious dips simultaneously? With this Kerbey Lane Queso copycat recipe, you can.

Story by Alyssa Arnold

Photos by London Gibson

Kerbey Lane Cafe started out as a small house on Kerbey Lane, and soon grew to seven locations around Austin. Arguably the most popular item on the menu is the Kerbey Queso, which is guacamole layered with queso topped with pico de gallo. This Kerbey Queso copycat recipe means you can enjoy this delicious dip without having to brave the Austin traffic to the nearest Kerbey Lane Cafe.

Kerbey Queso Copycat Recipe

Ingredients

For the Guacamole:

2 medium avocados

Juice from 1 lime

¼ cup white onion, diced

1 jalapeno, seeded and diced

2 tbsp cilantro, roughly chopped

½ tsp salt

For the Queso:

16 oz bag of shredded Mexican cheese

⅔ cup whole milk

2 tbsp flour

½ cup white onion, diced

1 roma tomato, seeded and diced

1 jalapeno, seeded and diced

2 tbsp butter

Salt and pepper to taste

For the Pico de Gallo:

¼ cup onion, roughly chopped

2 roma tomatoes, seeded and roughly chopped

½ jalapeno, seeded and diced

2 tbsp cilantro, roughly chopped

Splash of lime juice

Salt to taste

Directions

Guacamole:

1. Cut the avocados in half and remove the pits. Scoop out the flesh of the avocados into a bowl.

2. Mash the avocados with a fork until mostly smooth with some chunks

3. Add the onion, jalapeno, cilantro, lime juice, and salt. Mix to combine.

4. Cover with plastic wrap pressing down on the surface of the guacamole to prevent browning. Chill until ready to assemble.

Queso:

1. Melt the butter in a medium saucepan on medium heat.

2. Add the onion and jalapeno. Cook until softened and slightly browned.

3. Add flour and stir frequently for about 2 minutes.

4. Add whole milk and whisk until the flour dissolves. Bring to a simmer and stir until thickened.

5. Turn heat to medium low. Slowly add the cheese, whisking constantly to avoid clumps.

6. Stir until all the cheese is melted. If the queso is too thick, add milk 1 tablespoon at a time to reach the desired consistency.

Pico de Gallo:

1. Combine the onion, tomato, jalapeno, cilantro, and lime.

2. Add salt to taste and let sit at room temperature until ready to assemble.

Assembling the Kerbey Queso:

1. Scoop 1 cup (or more if desired) of chilled guacamole into a bowl.

2. Slowly pour the queso over the guacamole.

3. Top the queso with the pico de gallo.

4. Serve immediately with tortilla chips.