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Huevos Rancheros make a delicous breakfast or dinner. Usually served topped with salsa or a hearty tomato-chile sauce, the eggs and tortillas in this recipe are served topped with a spicy queso fresco sauce.
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Original reipce makes 2 dozen Change Servings
PLACE evaporated milk, poblano chile, serrano chile and bouillon in a blender; cover. Blend for 15 seconds or until smooth.
HEAT ½ tablespoon oil in a small skillet over medium heat. Add onion; cook for 20 seconds, stirring constantly until translucent.
TRANSFER chile mixture to a serving bowl; fold in queso fresco and onion. Set aside.
HEAT remaining 2 tablespoons oil in a medium skillet over medium heat; fry each tortilla 20 seconds on each side. Place on paper towel-lined plate to absorb excess oil.
HEAT medium skillet over medium heat. Melt butter, evenly spreading around skillet. Crack egg in skillet; let cook for 1 minute. Cover skillet and reduce heat to low; cook for 4 minutes. Repeat with remaining eggs.
PLACE tortilla on a serving plate; place egg on tortilla. Top with queso fresco sauce; garnish with cilantro and chopped tomatoes.
TIP: Omit serrano chile for a mild version of this recipe. Refrigerate any leftover sauce.
|Calories from Fat||110|
|Total Fat 13g||20%|
|Saturated Fat 3.5g||18%|
|Total Carbohydrate 16g||5%|
|Dietary Fiber 2g||7%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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