Huevos Rancheros Ww Style Recipes

MEXICAN HUEVOS RANCHEROS

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

HUEVOS RANCHEROS - WW STYLE

Steps:

• Warm tortillas in a nonstick pan sprayed lightly with cooking spray, for about a minute on each side.
• Set tortillas on a piece of foil on a baking sheet.
• Fry one egg in the nonstick pan, until firm but not all the way.
• Put the egg on the tortillas, add the black beans and cheese and toast under broiler until cheese is melted and egg is done. Don't overcook the egg - you want it runny.
• Add salsa and sourcream.
• Enjoy!

MOM'S HUEVOS RANCHEROS

Steps:

• Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
• Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
• Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

HUEVOS RANCHEROS SANDWICHES

Steps:

• For the cornbread: Preheat oven to 425 degrees. Butter a 9-inch square baking pan. In a medium bowl, combine all the cornbread ingredients until just moistened. Pour into the pan and bake for 20 to 25 minutes, or until the bread is cracked on top, brown on the edges and pulling away from the pan. Let cool in pan for 10 minutes, then turn out onto a wire rack. When completely cool, slice into 1/2-inch slabs.
• For the sandwiches: Using the broiler, toast cornbread slabs until lightly browned. Spread one side of each slab with butter, then sprinkle the cheese over two of the buttered slabs. Return the cheesy slabs to broiler until cheese begins to melt, about one minute. Remove immediately.
• Over high heat, melt the 2 tablespoons of butter in a sauté pan. Fry the eggs sunny side up until the edges are browned and the yolks are set, but still yellow.Place a cheesy cornbread slab on each of the two plates. Top each with 2 eggs, some cilantro leaves, hot sauce and extra cheese if desired. Season to taste with salt and pepper. Top with remaining cornbread slabs.

HUEVOS RANCHEROS BOWL

Steps:

• Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
• Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
• Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
• In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.

HUEVOS RANCHEROS

Steps:

• Fry tortillas in skillet in oil until crisp.
• Add salsa, onions, and egg.
• Grate cheese over top.
• When egg is done to preference and cheese melts, serve onto plate.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

SHEET PAN HUEVOS RANCHEROS

Steps:

• Preheat oven to 425 degrees. Line a half sheet pan with parchment paper.
• In a medium pot over medium-high heat, warm 2 tablespoons olive oil. Add onion and jalapeño, season with salt and pepper, and saute, stirring occasionally, until softened, about 4 minutes. Add chili powder and cumin and cook until fragrant, 1 minute more. Add refried beans, salsa, and chicken broth or water. Season to taste with salt and cook for an additional 4 minutes, stirring to combine.
• Brush tortillas with remaining 2 tablespoons olive oil, season with salt, and place on prepared sheet pan. Transfer to oven and bake, flipping halfway through, until golden and slightly crisp, about 7-8 minutes. Reduce oven to 350 degrees.
• Divide black bean mixture among tortillas. Using the back of a spoon, spread mixture to the edges of tortillas and create a well in the center. Carefully crack eggs into well, season with salt and pepper, and top with cheese and scallions. Transfer to oven and bake until yolks are runny and whites are just barely set, about 14 minutes.
• Transfer tortillas to serving plates and serve immediately, garnished with additional salsa, avocado, sour cream, cilantro, and limes.