HUEVOS RANCHEROS WRAPS
Transform blah bacon and eggs by serving them wrapped in a tortilla with refried beans and avocado.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Cook bacon until crisp. In 2 teaspoons bacon fat, fry eggs and season with salt and pepper. Warm tortillas and top each with beans, 2 slices bacon, 1 fried egg, avocado, and hot sauce.
YANKEE RANCHEROS
After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
RANCHERO GRILLED STEAK WRAPS
Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place chiles in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside., Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up.
Nutrition Facts : Calories 655 calories, Fat 40g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 879mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 7g fiber), Protein 35g protein.
RANCHEROS WRAP
Make and share this Rancheros Wrap recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Mix together beans, half the salsa, cilantro, oregano, cumin and chili powder in a small bowl.
- Spread over tortilla, leaving at least a 1" space around the edge.
- Sprinkle with cheese, and set aside.
- Beat eggs lightly in a small bowl; season to taste with salt and pepper.
- Heat oil in small skillet; cook eggs and scramble until they just become firm; add rest of salsa, and jalapeno slices and cook about 30 seconds more; remove from heat.
- Microwave tortilla on microwavable plate on high power just until cheese melts (time may vary).
- Pour eggs on tortilla and roll up, burrito-style; serve immediately.
Nutrition Facts : Calories 644.6, Fat 36.8, SaturatedFat 16.3, Cholesterol 487.9, Sodium 1432, Carbohydrate 41.8, Fiber 9.4, Sugar 4, Protein 37.3
BREAKFAST WRAP WITH RANCHERO SAUCE
Steps:
- In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
- In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
- Ladle half of sauce into a food processor or blender and puree. Combine with remaining half of sauce and serve warm.
HUEVOS RANCHEROS BOWL
Huevos rancheros is a dish of fried eggs and corn tortillas smothered in enchilada sauce. Here, we're combining beans, rice, and enchilada-sauced eggs all in one bowl served with crunchy tortilla chips.
Provided by dinehaus
Categories Rice Bowl Recipes
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 56.7 g, Cholesterol 201.2 mg, Fat 11.9 g, Fiber 8.7 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 1090.1 mg
WARM CHICKEN RANCH WRAPS
These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!
Provided by Kiersten
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 12
Steps:
- Cut chicken breast into strips.
- Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
- Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
- Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 62 g, Cholesterol 77.2 mg, Fat 39.6 g, Fiber 3.5 g, Protein 36.5 g, SaturatedFat 6 g, Sodium 877.6 mg, Sugar 3.3 g
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- Place corn in a medium microwave-safe bowl. Microwave at HIGH 1 minute. Stir in beans, tomato, onions, cilantro, jalapeño, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
- Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and eggs in a medium bowl; stir with a whisk. Heat a small nonstick skillet over medium-high heat. Add oil; swirl to coat. Add egg mixture to pan; cook 1 minute, stirring frequently. Add cheese; cook 1 minute, stirring frequently.
- Heat tortillas according to package directions. Divide egg mixture evenly between tortillas; top evenly with corn mixture. Roll up each burrito, jelly-roll fashion. Cut each burrito in half.
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