Huevos Rancheros

3 Reviews
ADD YOUR REVIEW
Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings
By Jim Coleman
July 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 222
  • Caloriesfromfat 35%
  • Fat 8.6g
  • Satfat 3.1g
  • Monofat 2.8g
  • Polyfat 1.3g
  • Protein 11.7g
  • Carbohydrate 26.7g
  • Fiber 5.5g
  • Cholesterol 219mg
  • Iron 2.5mg
  • Sodium 376mg
  • Calcium 174mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 4

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

Step 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.

Chef'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.

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Ratings & Reviews

laebrown's Review

mjohnson13
May 05, 2013
An incredibly simple, homey, and delicious dish. I made it this morning for breakfast (Cinco de Mayo!), but could see this for lunch or dinner as well. Used store-bought La Victoria red enchilada sauce to save time, as well as raw pressed tortillas that I browned in a pan on the stove. Rather than a canned chile, buy 1 Anaheim chile and roast it under the broiler. After the skin has blackened, remove and peel the skin off, remove seeds and dice. Muy delicioso! :-)

mjohnson13's Review

laebrown
February 20, 2012
Very simple recipe with rich flavors. Made it with green chili and very flavorful. I loved the baking of the corn tortilla rather than frying. Yes, it does get too crunchy so be watchful when baking, but if baked just enough to hold the ingredients, the crunch brings some nice texture to the bite. Kids loved it.

rstarrlemaitre's Review

rstarrlemaitre
July 08, 2011
Great huevos rancheros! Especially good with the Green Chile Sauce - very rich tomato flavor from the sauce. I actually would have preferred it on a soft flour tortilla though - didn't like the crunch of the corn tortilla in contrast to the topping.