Huevos con Queso (aka Kerbey Lane Eggs)

 

We got this idea while eating at Kerbey Lane restaurant in Austin.  They have several locations, but for the real experience I think you need to go to the one that is actually on Kerby Lane.  It's in an old converted house, and to me it is a place you go for food that your mother might have cooked if she was really good in the kitchen and surrounded herself with very cool Austin type helpers.   www.kerbeylanecafe.com

The key is the queso, which took us a while to get right.  This recipe is adapted a little from one in Jane Butel's Fiestas for Four Seasons.

Chile con Queso

2/3 cups vegetable oil

1 cup chopped onion

2 cloves garlic, minced

2 Tablespoons flour

1 large can evaporated milk

4 fresh jalapenos, chopped

1 1/2 fresh poblanos, chopped

1 cup Rotel

2 pounds Velveeta

1/2 cup grated cheddar sheese

1/2 cup grated Monterey Jack cheese

Heat the oil, and cook the onions, poblanos, and half of the jalapenos until the onions are translucent.  Cool slightly, then add the flour and cook for about a minute.  Warm the milk and add to the onion mixture.  Cook until thick.  Add the other ingredients and cook over very low heat until the cheeses are melted.  Add more peppers to taste if desired.  If by some chance there is any left over, this freezes well.

 Huevos con Queso

Black beans, canned or cooked from dry, seasoned with salt, pepper, and cumin

corn tortillas

eggs  

Warm the tortillas, either with a quick dip in hot oil or on a dry skillet.  More taste versus fewer calories.  You decide.  Fry eggs as desired.  To assemble, place a tortilla on plate.  Top with a scoop of beans, then eggs, then another tortilla.  Cover with queso.  Garnish with chopped avocado and cilantro.