Community Recipe
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Mexican-Style Breakfast for Dinner

• Orange, pineapple, and coconut ambrosia Drain 1 (15 1/4-ounce) can pineapple chunks in juice and 1 (14-ounce) jar fresh orange sections. Combine pineapple, orange, and 2 tablespoons powdered sugar, tossing to coat. Sprinkle with 1/3 cup flaked sweetened coconut.

• Margaritas

GAME PLAN

Total time: 25 minutes

1. Prepare ambrosia; cover and chill until serving tme.

2. While tomato mixture cooks:
• Chop cilantro.
• Squeeze lime juice.
• Heat beans.

3. While eggs cook:
• Heat tortillas.
• Prepare margaritas.

Huevos Rancheros with Queso Fresco

Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.

Photo by: Randy Mayor; Melanie J. Clarke

Ingredients

1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water

1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese

Preparation

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Cooking Light JANUARY 2004