Huevos Rancheros

livinginwoods

http://www.foodnetwork.com/recipes/sunny-anderson/huevos-rancheros-recipe/index.html

These are so good!!!! Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g

EllaScarlet

I loooooove huevos rancheros!! Feels quite indulgent yet you can cook it very healthily.... and good for breakfast, lunch or dinner!!

wifeygonzo

Same here! LOOOOVVVEEE huevos rancheros! Thanks for sharing!

DHalaby73

Huevos Rancheros
Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas.

YIELD: 4 servings
COURSE: Breakfast/Brunch
Ingredients

4 (6-inch) corn tortillas
Cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1/4 cup canned chopped green chiles
2 teaspoons New Mexico chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 (14.5-ounce) can diced tomatoes, undrained
4 large eggs
1/4 cup New Mexican Red Chile Sauce
or
1/4 cup Green Chile Sauce
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 teaspoons chopped fresh cilantro
Preparation

Preheat oven to 350°.

Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.

Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.

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.

Nutritional Information
Amount per serving
Calories: 222
Calories from fat: 35%
Fat: 8.6g
Saturated fat: 3.1g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.3g
Protein: 11.7g
Carbohydrate: 26.7g
Fiber: 5.5g
Cholesterol: 219mg
Iron: 2.5mg
Sodium: 376mg
Calcium: 174mg

DHalaby73

Huevos Rancheros with Queso Fresco
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.


YIELD: 4 servings (serving size: 1 topped tortilla)
COURSE: Breakfast/Brunch, Main Dishes
Ingredients

1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese
Preparation

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Nutritional Information
Amount per serving
Calories: 340
Calories from fat: 26%
Fat: 9.8g
Saturated fat: 3.2g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 1g
Protein: 15.7g
Carbohydrate: 37.8g
Fiber: 6.1g
Cholesterol: 222mg
Iron: 2.1mg
Sodium: 970mg
Calcium: 153mg