Appetizers Mexican

Kerbey Lane-Style Queso

There is a restaurant in Austin, TX that makes the most delicious queso ever. It has guacamole in the bottom, and it tastes a lot better than it sounds. I have only ever had it once, but I had two of my best friends visiting this weekend, one of whom is from Austin. I wanted to make white queso because it is my favourite, and she requested that I try to make the Kerbey Lane queso and even found an entry about it from another food blog.

This recipe is actually a lot of work, but each of the components of it would be great alone so you can always just make one of the three: guacamole, queso, and pico de gallo. I was pretty happy with how it turned out, but I think that I would add some extra onions and jalapenos to the cheese layer next time because it was a little blander than I would have liked.

Kerby Lane-Style Queso

This recipe makes 2 cups of guacamole, but you only need about 1/2 cup for the queso mixture so you can adjust accordingly.

2 large avocados
Juice of 1-2 limes
1/4 cup red onion, chopped
1 small roma tomato, seeded and diced
1 small jalapeno, seeded and diced
Handful of cilantro, chopped

1. Cut the avocados in half and remove the pit. With the flesh still in the shell, use your knife to cut the avocado into squares.
2. Add the lime juice and use a fork to lightly mash the avocados to the desired texture.
3. Add the remaining ingredients and stir will. Scrape down the sides of the bowl and press a piece of plastic wrap onto the surface of the avocado to prevent browning.
4. Put the bowl in the fridge and chill until ready to serve.
5. Stir the guacamole and add additional lime juice or salt to taste.

Queso Blanco:
1 Tbsp cooking oil
1/4 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed, diced
12 oz white American cheese, shredded (I got this from the deli counter)
4 oz Monterrey Jack cheese, shredded
1/4 – 2/3 cup cream, half-and-half, or whole milk
1 roma tomato, seeds removed and diced
1 small bunch cilantro, roughly chopped

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
4. Serve with tortilla chips.

Pic de Gallo:
You only need a small bunch of pico de gallo for on top of the queso, so you can change this recipe to fit.

1/4 cup jalapeno, finely chopped and seeded
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1 cup tomatoes (2-3 romas), seeded and chopped
Splash of lime juice
Pinch of salt

1. Stir all ingredients together and allow to sit at room temperature for 30 minutes.
2. Stir once again before serving.

Assemble the queso mixture:
Place 1/2 cup guacamole in the bottom of a serving bowl. Pour the queso blanco on top while hot. Top with handful of pico de gallo and serve with chips.

Comments (5)

  • >That brings back some memories! One of my good friends went to UT while I was at Trinity and I'd find any excuse to head out there and hit up Kerbey Lane for the queso and gingerbread pancakes. (I know they totally don't go together, but they are both so good!)

  • >I like what you do with your food photography. The first picture looks great with those colors.

  • >God bless you. I went to college at UT and now live in NYC where finding a good queso is like searching for meaning in a Pauly Shore movie. Thank you for posting this!!!

  • Just had kerbey Lane queso last night and put it on my broccoli as well. It was SOOOO….. good.. I had the bacon wrapped meatloaf but most everyone else ate pancakes and midas or omelets and we were all after the queso.


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