Monday, Apr 23, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Huevos Rancheros

4 8-inch corn tortillas

2 teaspoons vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

3 garlic cloves, minced

1/4 cup canned chopped green chiles

2 teaspoons chile powder, preferably New Mexico chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon hot sauce

1 14.5-ounce can diced tomatoes, undrained

4 large eggs

1/4 cup commercial salsa

1/4 cup shredded Monterey Jack cheese

2 teaspoons chipped fresh cilantro

Preheat oven to 350 degrees. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until crisp.

Heat a large nonstick skillet over medium-high heat. Coat pan with 1 teaspoon oil. Add onion, bell pepper, and garlic and saute 3 minutes. Add green chiles and next 5 ingredients. Bring to a boil; cook 3 minutes or until thick.

Heat a large nonstick skillet over medium-low heat. Coat pan with 1 teaspoon oil. Add eggs to pan, cook 3 minutes or until done. Place 1 tortilla on each of 4 plates. Top each tortilla with tomato mixture and egg. Spoon salsa over each serving, sprinkle with cheese and cilantro.

Yield: 4 servings

Source: Adapted from Cooking Light Complete Cookbook

Points of Interest
Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…