Illustration depicting a plethora of fresh cooking ingredients

Family-Style Huevos Rancheros

Prep time: 15 mins |Cook time: 15 mins |Total time: 30 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Family-Style Huevos Rancheros

Prep time: 15 mins |Cook time: 15 mins |Total time: 30 mins |Serves: 4 |

Family-Style Huevos Rancheros

INGREDIENTS

  • 1 1/2 cups Cook's Pantry Mild Red Enchilada Sauce
  • 4 corn tortillas - cut into quarters
  • 1 can pinto beans - drained and rinsed
  • 1 bunch kale - stemmed and chopped
  • 1 onion - thinly sliced
  • 2 cloves garlic - sliced
  • 1 1/4 cups jack cheese - shredded
  • 4 eggs
  • Olive oil or avocado oil

Garnish

  • 1 avocado - peeled and sliced into thin wedges or chopped
  • ½ cup cilantro - torn

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In a 10-12 inch ovenproof skillet over medium heat add oil, when hot add tortilla quarters and fry until just crispy not too much as they cook more in the oven. Set aside to cool.
  3. In same skillet add onion, garlic pinch of salt, pepper and saute for about 5 minutes, add kale and cook until just wilted. Put in bowl and set aside.
  4. Now to make the Rancheros - You will layer the ingredients. In same skillet add ½ the tortillas, followed by some beans and kale, then another layer of each, with some cheese sprinkled around and drizzle the remaining sauce in and around.
  5. Break one egg in each quarter of pan, sprinkle with any remaining cheese and place in oven for 7-10 minutes just until eggs are set and cheese is melted.
  6. Garnish with avocado and cilantro and serve.
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