Monday, March 21, 2011

Baked Heuvos Rancheros

 Breakfast for a crowd the easy way and scrumptious to boot. After you make these babies for your guests you will notice that people will make excuses to come to your house for Breakfast, but hey wait a minute. This is a great recipe for Lunch or Dinner as well. So make your fat cells sing with delight.

  • 1 cup diced roma tomatoes, about 3
  • ½ cup diced sweet onion
  • 1/8 cup chopped fresh cilantro
  • 1/8 cup diced fresh jalapeno, pulp and seeds removed
  • juice of ½ fresh lime

Heuvos Rancheros
  • 1 (16 oz.) can refried beans
  • 1 (4 oz.) can diced green chiles
  • ½ tsp. cumin
  • ½ tsp. garlic powder
  • ¼ tsp. ground chipotle chile
  • 1 tsp. extra virgin olive oil
  • 6 corn tortillas, 6 inch round
  • 6 eggs
  • 2 ripe avocados
  • grated cheddar
  • Pam spray, olive oil

Mix together all salsa ingredients and refrigerate covered.

Preheat oven to 450 degrees. Mix first 6 ingredients of the heuvos mixture together in a small saucepan and heat over med low heat stirring occasionally. Spray a large baking sheet (12x17 in. or so) with oil, then spray both sides of corn tortilla's with oil too. Evenly place them onto baking sheet.

After bean mixture has simmered for 5 minutes or so remove from heat. Evenly divide bean mixture between all 6 corn tortillas, making a well for the raw egg to stay in, the bean mixture should be shaped like a donut on the top of the tortilla. Crack a raw egg into each bean well. Carefully place into oven and bake for 7-10 minutes. If you want your yolks completely set, cook for 10 minutes. I like mine to run a little and cook for 7-8 minutes. Removing from oven the last 2 minutes of cook time to add cheese.

While eggs are baking this is a perfect time to prepare your optional garnishes and to slice the avocados.

Place one tortilla per plate with a spoonful of the fresh salsa and avocado slices. Top with the garnish of your choice, I like a little bit of all.

Optional garnishes: spring onion sliced thin, black olives sliced thin, hot sauce (your choice), sour cream.

You may make the salsa and bean mixture the night before. Just keep the salsa chilled and you can microwave the bean mixture to heat it up just before baking. I like to make this healthier by using low fat cheddar, Eggland's Best eggs, and fat free sour cream. Enjoy!!!

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