Huevos Rancheros Filling Enough For Dinner Or Brunch Recipes

HUEVOS RANCHEROS BRUNCH CASSEROLE WITH HAM AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
• Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
• Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
• Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
• Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

BREAKFAST HUEVOS RANCHEROS

Steps:

• Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
• Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
• Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
• Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

HUEVOS RANCHEROS (FILLING ENOUGH FOR DINNER OR BRUNCH!)

Steps:

• Heat oven to 375 degrees. Spray cookie sheet with cooking spray, place tortillas on tray so that none overlap. (I usually spray both sides of the tortillas quickly with the spray; it helps them to be crunchier)- Also, heat refried beans in a saucepan or in the microwave.
• Pour 1-2 teaspoons of veg. oil in a large, deep skillet over medium heat.
• When oil starts to shimmer, add onions and jalapenos and salt to taste (1/2 tsp works for me). Cook and stir occasionally until veggies start to soften (3-4 min).
• Add garlic, cook and stir for an additional minute. Taste veggies to adjust for salt, add pepper, cumin, and red chili flakes if you wish.
• Add meat if you are doing so, and toast the spices quickly with the rest of the ingredients in the pan (1-2 minutes).
• Add tomatoes with their juices, and turn the heat up to medium-high. Cook off and condense the tomato juices (5 minutes or so).
• Add tomato sauce, stir thoroughly, and reduce heat to medium low. Simmer and stir occasionally for about 10 minutes.
• Crack each egg into a liquid measuring cup, slide the egg into the simmering sauce. Continue to do this, spacing the eggs equally around the pan. At this point, slide the tortillas into the hot oven for 5-8 minutes.
• Cover and cook for about 5-8 minutes, depending on how done you'd like your eggs.
• To serve: Place a tostada (toasted tortilla) on the plate and spread with refried beans. use a spoon to scoop sauce and egg onto the top of the beans. Sprinkle with cheddar cheese, cilantro and hot sauce, if you wish.