Charlene's Recipe

Huevos Rancheros

Category: Mexican Foods

Complete in 45 minutes
Serves 4

RANCHERO SAUCE:
1 Tbsp. vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup diced jalapenos
1 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground red pepper
1 cup salsa, any variety
1 cup chicken stock
3 Tbsp chopped fresh cilantro

HUEVOS:
2 tsp. vegetable oil, divided
4 (8 inch) soft flour tortillas
2 Tbsp unsalted butter
8 large eggs
1 1/2 cup (12 oz) pepper Jack cheese
1/2 cup refried beans, warmed

Heat 1 Tbsp of oil in a medium saucepan over medium high heat. Add onions and bell peppers. Cook and stir 3-5 minutes. Add jalapenos, garlic, cumin, salt and red pepper. Cook and stir 30 seconds. Add salsa. Cook and stir 2 minutes. Stir in stock. Lower heat to medium low. Simmer 15 minutes or until thickened. Remove from heat and stir in cilantro; set aside and keep warm.
Heat 1/2 tsp. vegetable oil in a large skillet over medium high heat. Add 1 tortilla. Cook 30 seconds or until warmed through and just starting to brown. Turn and cook on second side. Remove; cover to keep warm, and repeat with remaining oil and tortillas.
Melt 1 Tbsp butter in each of 2 medium skillets over medium high heat. Break 4 eggs into each skillet. Cook 1 minute or until eggs begin to set. Sprinkle eggs evenly with cheese. Cover to finish cooking, about 1 1/2 minutes.
Place warm tortillas on 4 plates. Spread each with 2 Tbsp refried beans. Place 2 eggs on each tortilla and top with warm ranchero sauce. Serve immediately.