Quick and Easy Huevos Rancheros Recipe - Allrecipes.com
Quick and Easy Huevos Rancheros Recipe
  • READY IN 35 mins

Quick and Easy Huevos Rancheros

Recipe by  

"Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  3. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  5. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  6. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  7. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
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Reviews More Reviews

Jun 11, 2014

Absolutely love this recipe...a very satisfying breakfast...holds you over until dinner ! One change I made was I preheated the oven to 450 degrees F and omitted the chipotle peppers.

 

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Nutrition

  • Calories
  • 735 kcal
  • 37%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 499 mg
  • 166%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 16.6 g
  • 66%
  • Protein
  • 41.5 g
  • 83%
  • Sodium
  • 1744 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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