Huevos Rancheros

Name: Huevos Rancheros
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 59 milliliters canned chopped green chiles; 411 grams diced tomatoes, undrained; 59 milliliters Green Chile Sauce; 59 milliliters New Mexican Red Chile Sauce; 2 teaspoons New Mexico chile powder; 4 6-inchs (6-inch) corn tortillas; 4 larges eggs; 2 teaspoons chopped fresh cilantro; 3 garlic cloves, minced; 118 milliliters chopped green bell pepper; 1 teaspoon ground cumin; 1 teaspoons hot sauce; 28 grams 1/4 cup shredded Monterey Jack cheese; 237 milliliters chopped onion; 1 teaspoon dried oregano; 4 servings or

The recipe Huevos Rancheros is ready in approximately 45 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. For $1.48 per serving, you get a morn meal that serves 4. One serving contains 244 calories, 12g of protein, and 8g of fat. If you have corn tortillas, canned tomatoes, new mexican chile sauce, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 35

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Oven

Coat tortillas with cooking spray; place on a baking sheet.

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Cooking Spray

Tortilla

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Baking Sheet

Bake at 350 for 12 minutes or until crisp.

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Oven

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add onion, bell pepper, and garlic; saut 3 minutes.

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Bell Pepper

Garlic

Onion

Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.

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Green Chili Pepper

Tomato

Heat a large nonstick skillet coated with cooking spray over medium-low heat.

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Cooking Spray

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Frying Pan

Add eggs to pan; cook 3 minutes or until done.

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Egg

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Frying Pan

Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.

Ingredients you will need

Green Chili Pepper

Red Chili Pepper

Cilantro

Tortilla

Cheese

Tomato

Sauce

Egg

Equipment

Oven

Baking Sheet

Frying Pan

Ingredients

Servings:

59milliliters

canned chopped green chiles 411grams

diced tomatoes, undrained 59milliliters

Green Chile Sauce 59milliliters

New Mexican Red Chile Sauce 2teaspoons

New Mexico chile powder 46-inchs

(6-inch) corn tortillas 4larges

eggs 2teaspoons

chopped fresh cilantro 3

garlic cloves, minced 118milliliters

chopped green bell pepper 1teaspoon

ground cumin 1teaspoons

hot sauce 28grams

1/4 cup shredded Monterey Jack cheese 237milliliters

chopped onion 1teaspoon

dried oregano 4servings

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Von Winning Winnings Riesling

If you loved the 2014 — and if you didn't, we need to send out a search party for your heart — you’ll find this one happy, happy, happy. Stronger than '14, it's also both drier and richer. And that’s as it should be; the pittance of sweetness it contains will rise and fall with the structure of each year's wine, because that's what sensible vintners do. The others just set up a formula and the wine"“has—XY— grams of sugar and zat's zat." Not Winnings Riesling. This will always be teasingly dry and teasingly sweet so you’ll keep changing your mind ("Wait, it's a dry wine, no, it's a sweet wine, no wait, it's a dry wine again….") while the bottle empties faster than you could have imagined.