TORTILLA BREAKFAST WRAP
Inspired by the Egg and Cheese Bread Omelet, we made a complete breakfast wrap--tortilla, eggs, spinach, cheese and ham included--entirely in one skillet, for a go-to dish you can make in a hurry. Enjoy right out of the pan or with a few dashes of your favorite hot sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
- Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
- Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
JOHNNY JALAPENO'S RANCHERO BREAKFAST WRAP
Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month.
Provided by 2Bleu
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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 back with remaining half of sauce and serve warm.
- In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
Nutrition Facts : Calories 320.1, Fat 12.3, SaturatedFat 4, Cholesterol 375, Sodium 558.1, Carbohydrate 33.1, Fiber 6.2, Sugar 6.4, Protein 20.8
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QUESADILLA BREAKFAST TACO WITH SPICY RANCHERO SAUCE
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5/5 (3)Category BreakfastCuisine American, MexicanTotal Time 20 mins
- Heat the olive oil and onion in a large skillet over medium-high heat until soft, about 3-4 minutes. Add the ground pork and cook until browned, about 5-7 minutes. Seaosn with chili powder, cumin, paprika, garlic powder, dried oregano, and salt. Add the water and simmer until the sauce thickens. Set aside.
- Grease an 8-inch non-stick skillet over medium heat. In a small bowl, whisk together one egg and one tablespoon of milk. Pour into the skillet, cover with a lid and heat just until cooked through, about one minute. Sprinkle with a handful of cheese and cover with a tortilla. Cook another minute until the cheese is melted, then use a spatula to flip the egg and tortilla so the tortilla is on the bottom and the egg is on the top.
- Sprinkle the egg with a little more cheese then add some taco seasoned sausage and diced bell pepper over half of the egg and drizzle with spicy ranchero sauce, being careful not to fill it too full. Fold the egg/tortilla in half over the filling. Fry on each side until golden brown. Repeat with remaining ingredients.
- Serve with more spicy ranchero sauce and fresh tomatoes, lettuce, avocado, and pickled red onion, if desired!
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4.8/5 (57)Calories 351 per servingCategory Breakfast
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
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5/5 (65)Total Time 13 minsCategory BreakfastCalories 412 per serving
- Arrange large tortillas on prep surface. Assemble crunchwraps by stacking ingredients in order listed in ingredient list: egg / tofu scramble, jalapeño slices, Ranchero Sauce, smaller corn tortillas, sliced avocado, and pinto beans. Add additional ranchero sauce as desired.
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