Huevos Rancheros With Cumin Lime Cream Recipes

HUEVOS RANCHEROS WITH CUMIN LIME CREAM

Steps:

• Sauce ½ cup sour cream1 tablespoon finely grated lime zest (about 1 lime)2 tablespoons fresh lime juice½ teaspoon paprika½ teaspoon cuminSalt and pepperVegetable oil Eggs 15 ounces refried black beans or pinto beans8 8-inch flour tortillas1 cup shredded Monterey jack cheese1 cup salsa8 large eggs Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days. For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thick layer on four of the tortillas and sprinkle the other flour with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one cheese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaining quesadillas, keeping them in a warm over. Either poach or fry eggs to your liking. To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving. Garnish with cilantro leaves.

FANTASTIC HUEVOS RANCHEROS WITH CUMIN LIME CREAM

Steps:

• Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days.
• For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thin layer on four of the tortillas and sprinkle the other four with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one chhese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaning quesadillas, keeping them in a warm oven or covered with foil.
• Either poach or fry eggs to your liking.
• To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving.