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
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.
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
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
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
Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour
Provided by Niamh Hempenstall
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
EASY HUEVOS RANCHEROS
An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate
Provided by Cassie Best
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
- Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
- Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.
Nutrition Facts : Calories 682 calories, Fat 46 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
BRUNCH HUEVOS RANCHEROS
This is very quick and very easy. I eat this for breakfast at least once a week it is so tasty. the canned tomatoes with green chilies gives it a little kick. ENJOY!
Provided by Casie
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in non-stick skillet (lid needed) on medium heat.
- Add zucchini and bell pepper and sauté 5 minutes or until golden brown.
- Add in canned tomatoes, salt, and cumin.
- Stir and heat through.
- Meanwhile, heat up tortillas in microwave according to package directions.
- Break egg into small cup or bowl.
- Slide egg on top of tomato mixture.
- Repeat with remaining eggs.
- Cover and cook until eggs are done, or break yolks when half cooked, cover until done.
- Sprinkle cheese over eggs, cover until melted.
- Serve one egg and 1/2 cup tomato mixture on top of one or two tortillas.
- Sprinkle 1 tablespoons cilantro on each serving.
Nutrition Facts : Calories 220, Fat 12.5, SaturatedFat 5, Cholesterol 200.8, Sodium 714.1, Carbohydrate 15.8, Fiber 1.9, Sugar 0.9, Protein 12.1
HUEVOS RANCHEROS
This is so simple I feel guilty calling it a recipe, but it sure is delicious. This is my breakfast staple going on 3 years now.
Provided by Lazarus
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to broil (500F).
- Spray large frying pan with cooking spray, or heat oil. On medium heat, LIGHTLY fry tortilla on both sides. Tortilla should be slightly browned, but not crispy. Set aside on oven safe plate.
- Respray frying pan, and fry eggs until bottom of whites are just cooked. Add 1 tbsp water to pan and cover with lid. cook eggs approx 30-40 seconds. Eggs should be opaque, but not completely cooked.
- Transfer eggs on top of tortilla.
- Spread salsa on top of eggs. Be careful not to break the yolks.
- Add several dashes of hot sauce (optional).
- Cover with grated cheese.
- Place under broiler for approx 5 minutes (time will vary with different ovens). Remove when cheese is thoroughly melted, and tortilla and cheese are both suficiently browned.
Nutrition Facts : Calories 877.4, Fat 51.6, SaturatedFat 18.2, Cholesterol 482.3, Sodium 1733.7, Carbohydrate 65.4, Fiber 4.9, Sugar 5.9, Protein 37.4
MEXICAN HUEVOS RANCHEROS
Make and share this Mexican Huevos Rancheros recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil.
- Add onion and green pepper, cook until tender.
- Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
- Simmer, covered for 20 minutes.
- Uncover.
- Break eggs, one at a time, into cup and slip into sauce.
- Cover and simmer over low heat until eggs are set, about 5 minutes.
- Serve over tortillas or toasted English muffins, topped with some of the sauce.
- Enjoy!
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