ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Huevos Rancheros

Randy Mayor; Lydia DeGaris-Pursell
Yield

4 servings

Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.

Ingredients

  • 4 (6-inch) corn tortillas
  • Cooking spray
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1/4 cup canned chopped green chiles
  • 2 teaspoons New Mexico chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 large eggs
  • 1/4 cup New Mexican Red Chile Sauce
  • or
  • 1/4 cup Green Chile Sauce
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese
  • 2 teaspoons chopped fresh cilantro

Nutrition Information

  • calories 222
  • caloriesfromfat 35 %
  • fat 8.6 g
  • satfat 3.1 g
  • monofat 2.8 g
  • polyfat 1.3 g
  • protein 11.7 g
  • carbohydrate 26.7 g
  • fiber 5.5 g
  • cholesterol 219 mg
  • iron 2.5 mg
  • sodium 376 mg
  • calcium 174 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.

  4. Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.

  5. Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.