Pete Evanss Huevos Rancheros Recipes

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PETE EVANS'S HUEVOS RANCHEROS



Pete Evans's Huevos Rancheros image

This wonderful recipe for huevos rancheros is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 12

1/4 cup vegetable oil
4 (6-inch) corn tortillas
8 tablespoons prepared refried beans
8 tablespoons prepared tomato salsa
4 large eggs
1 tablespoon chopped fresh cilantro leaves
1/2 cup grated cheddar cheese
1 avocado, sliced
4 tablespoons sour cream
4 sprigs fresh cilantro
1 lime, quartered
12 jalapeno chiles (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in a medium skillet over medium heat. Working in batches, fry tortillas, turning once, until just beginning to brown; transfer to a baking sheet. Spread beans over tortillas; top with salsa.
  • Add eggs to skillet and fry until whites are just set but yolks are soft. Place one egg on each tortilla and season with salt and pepper; sprinkle over chopped cilantro and cheese.
  • Transfer baking sheet to oven and bake until cheese is melted, about 1 minute. Transfer tortillas to a plate and top each with avocado slices and a tablespoon of sour cream. Garnish with cilantro sprigs and serve with lime wedges and jalapenos, if desired.

QUICK AND EASY HUEVOS RANCHEROS



Quick and Easy Huevos Rancheros image

Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.

Provided by MuskokaJac

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  • Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  • Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  • Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  • Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  • Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g

SPEEDY HUEVOS RANCHEROS



Speedy Huevos Rancheros image

Canned chilies, Mexican-style tomatoes, onion and bacon add plenty of zippy flavor to this hearty poached egg dish from Therese Langolf of Piru, California. "I often make it when we go camping, because one skilletful provides a hearty breakfast for the whole family," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

8 bacon strips, diced
3 cans (14-1/2 ounces each) Mexican diced tomatoes
1 medium onion, chopped
1 can (4 ounces) chopped green chilies, drained
10 eggs
1/2 cup shredded Colby cheese
Flour or corn tortillas, warmed, optional

Steps:

  • In a large skillet, cook bacon until crisp; drain. Stir in tomatoes, onion and chilies. Simmer, uncovered, until onion is tender., With a spoon, make 10 wells in the tomato mixture; break an egg into each. Cover and cook over low heat for 15-20 minutes or until eggs are set. Sprinkle with cheese; cover and cook 1 minute longer or until cheese is melted, about 1 minute. Serve with tortillas if desired.

Nutrition Facts : Calories 367 calories, Fat 21g fat (7g saturated fat), Cholesterol 444mg cholesterol, Sodium 939mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

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