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Huevos Rancheros

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  25 Minutes
  Serves 4
In El Paso, Texas, it's easy to buy fresh tortillas so toasting them isn't necessary. If you can't find fresh tortillas, heat them in the skillet as directed. The cheese has been slightly reduced and egg whites replace some whole eggs; the rest of the recipe is straight from El Paso.
RECIPE INGREDIENTS
For Sauce:
1 teaspoon vegetable oil
1 medium onion, coarsely chopped
2 large garlic cloves, minced
1 jalapeno pepper, seeded, minced
1 tablespoon minced fresh cilantro
1 teaspoon pure chili powder
One 10-ounce can enchilada sauce
One 8-ounce can tomato sauce
1 teaspoon oregano, preferably Mexican
For Tortillas:
4 corn tortillas
Vegetable oil spray
For Beans:
1 cup canned low-fat refried beans
1 cup loosely packed grated monterey jack cheese (2 ounces)
For Eggs:
4 large eggs, lightly beaten
4 large egg whites
1/4 cup prepared salsa
1 teaspoon unsalted butter
DIRECTIONS
FOR SAUCE: Preheat the broiler. Heat the oil in a large nonstick skillet. Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the cilantro and chile powder and cook, stirring, for 30 seconds. Add the enchilada sauce, tomato sauce and oregano. Reduce the heat to moderate and simmer, stirring occasionally, until the sauce is thickened, about 5 minutes. Cover and keep warm.


FOR TORTILLAS: Heat a medium nonstick skillet over moderately high heat. Lightly coat the tortillas on both sides with cooking spray. Toast 1 tortilla at a time in the skillet, about 15 seconds per side. Dip 1 side of the tortilla into the tomato sauce and set it, coated side up, on a baking sheet. Repeat with the remaining tortillas.


FOR BEANS: In a medium saucepan, combine the refried beans with 2 tablespoons of water and warm over moderately low heat. Spread 1/4 cup of the beans on each tortilla and top with the cheese. Broil for about 1 minute, or until the cheese is melted; keep warm.


FOR EGGS: In a bowl, beat the eggs, egg whites, salsa and 2 tablespoons of water; season with salt and pepper. Heat the butter in the medium skillet until foaming. Add the eggs and cook over moderately high heat, pushing the eggs into the center of the pan, until set but still soft, about 2 minutes.


TO SERVE: Transfer the tortillas to 4 plates. Top with the scrambled eggs and a little sauce and serve immediately with a bowl of the remaining sauce alongside.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 453
Fat. Total: 25g
Fiber: 6g
Carbohydrates, Total: 34g
Sodium: 1055mg
% Cal. from Fat: 50%
Cholesterol: 265mg
Protein: 23g
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