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Huevos Rancheros version 2.0
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Description
I love huevos rancheros for weekend brunch, but I really dislike 2 things about the typical recipe: (1) I’m not a huge fan of soft corn tortillas, and (2) it can be a little messy/runny and I miss out on getting ALL the flavors in one bite. So, I came up with my own version!
Ingredients
- 3 Tablespoons Oil, Divided
- ½ whole Yellow Onion, Chopped
- 1 dash Garlic Powder, To Taste
- 1 can (16 Oz. Can) Refried Or Black Beans
- 1 package Flour Tortillas (any Size)
- 6 whole Eggs
- ½ blocks (8 Oz. Block) Cheese (any Kind, Grated)
- 1 whole Avocado, Peeled, Pitted And Sliced Thin
- 1 can (10 Oz. Can) Enchilada Sauce (Or Use My Homemade Recipe!)
Preparation
1. Chop onion and soften in oil over medium heat, using a small sauce pot. Once softened, add the can of beans. (If using black beans, drain first!) Season with garlic powder to taste. Combine and let warm through for about 3 minutes. Be careful not to burn. Remove from heat.
2. Prepare tortillas by layering: tortilla, beans, cheese, and another tortilla. (Or fold in half for larger tortillas.) Heat the “quesadilla” in oil in a large skillet/griddle pan for approximately 2 minutes on both sides to desired crispiness, or until cheese is melty.
3. While quesadillas are browning, fry eggs in a lightly greased pan over low heat to desired yolk consistency.
4. To serve, place quesadilla down first, top with the egg, slices of avocado and pour over the enchilada sauce. (See my homemade recipe if you don’t have a can on hand. )
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Courtney on 3.20.2010
in Mexico we had huevos rancheros on english muffins, it was delish.