Huevos Rancheros

Huevos Rancheros Recipe
Randy Mayor; Lydia DeGaris-Pursell

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.


4 servings

Recipe from

Cooking Light

Nutritional 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


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 (1 ounce) shredded Monterey Jack cheese
2 teaspoons chopped fresh cilantro


Preheat oven to 350°.

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

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.

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

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.


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

Jim Coleman,

Cooking Light

July 2002
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