QUICK AND EASY HUEVOS RANCHEROS
Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.
Provided by MuskokaJac
Categories Breakfast and Brunch Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g
HUEVOS RANCHEROS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the refried beans in a small pot or skillet and heat over medium heat until hot.
- Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
- To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.
HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl.
- Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
- Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
- Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
- Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g
MINI HUEVOS RANCHEROS
Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch.
Provided by Foodie5
Categories Breakfast and Brunch Eggs
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
- Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
- Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 18.4 g, Cholesterol 372 mg, Fat 17.7 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.2 g, Sodium 895.6 mg, Sugar 4.6 g
QUICK HUEVOS RANCHEROS FOR ONE
I was on my own for dinner last night, so I decided to take advantage of the situation and cook something that hubby won't eat, cause of those darn cooked tomatoes! I'm on a healthy eating nutrition program right now, and I was really pleased with how filling and delicious this meal was while still fitting into my diet.
Provided by puppitypup
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil in a 9" saute pan until softened and slightly caramelized.
- Add tomatoes and enchilada sauce and bring to a boil, stirring occasionally. (I used canned tomatoes which had juice, you might need to add some more enchilada sauce or water if using fresh tomatoes. You want to wind up with enough sauce so that the eggs can be poached in the sauce.).
- Meanwhile, heat the corn tortillas over the stove burner set on low, flipping and being careful not to burn. (I have gas burners, I'm not sure if you can do this with electric burners.).
- Spread the refried beans over the corn tortillas and heat in the microwave for 30 seconds, are until the beans are heated.
- Once the sauce has come to a boil, turn heat down to medium low and break the eggs directly into the sauce. Cover pan and cook until the eggs are done to your liking. (I like my eggs soft cooked, so this only took a few minutes for me.).
- To serve, pick up each egg with a large spoon and place on the tortilla. Then pour the rest of the sauce over the eggs and top with the cheese and green onion.
QUICK HUEVOS RANCHEROS
Make and share this Quick Huevos Rancheros recipe from Food.com.
Provided by winging it
Categories Breakfast
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Turn on broiler.
- bring salsa to a simmer in sauce pan. I then sprinkle this with corn starch and stir in to thicken. take off heat.
- lightly poach or fry 2 eggs per person so the whites are stil a bit l runny.
- Heat one side of tortilla in fry pan.
- Place tortilla on sheet pan, spoon on some of the salsa, place 2 eggs on top, sprinkle cheese and put under broiler.
- Heat until cheese melts.
- Garnish and serve. Add re-fried beans or plantains on side if you like.
Nutrition Facts : Calories 427.7, Fat 15.3, SaturatedFat 4.5, Cholesterol 372, Sodium 1948.1, Carbohydrate 52.1, Fiber 5.8, Sugar 8.7, Protein 21.9
HUEVOS RANCHEROS
Steps:
- Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
- Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
- Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.
- Simplest Huevos Rancheros
- Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.
HUEVOS RANCHEROS
This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix first 3 ingredients in medium saucepan; set sauce aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 1 tortilla and cook until just beginning to brown, about 30 seconds. Using tongs, turn tortilla over and heat 10 seconds. Transfer to large sheet of foil. Repeat with remaining tortillas. Enclose tortillas in foil and place in oven to keep warm.
- Divide remaining 2 tablespoons oil between 2 medium skillets and heat over medium heat. Break 4 eggs into each skillet; sprinkle with salt and pepper. Cook until just set on bottom, about 2 minutes. Sprinkle with cheese. Cover skillets; cook until eggs are cooked as desired and cheese melts, about 2 minutes. Bring sauce to boil.
- Divide tortillas among 4 plates. Top each with 2 eggs, then warm sauce.
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