Thursday, June 12, 2014

Huevos Rancheros

Serving Size: 2

Eggs, Large    4 each
Flour Tortilla, small    4 each
Shredded Ched/Jack Cheese    1 cup
Guacamole   3/4 cup
Refried Beans   3/4 cup
Corn Salsa (recipe follows)   3/4 cup
Picante Sauce   2 teaspoon
Olive Oil  2 Tablespoon
Salt & Pepper   To Taste

Corn Salsa: 
Corn     1/2 cup
Tomato, chopped     1/4 cup
Green Pepper, chop     1/4 cup 
Red Onion, chop small  2 Tablespoon
Jalapeños, chop fine     1 teaspoon
Lime Juice      2 Tablespoons 
Parsley, dry      1 teaspoon
Salt & Pepper     Pinch of Each

1.  Prepare corn salsa and set aside. 
2.  In a frying pan heat the oil and cook the eggs, over medium.  Over medium is achieved by breaking the eggs directly into the pan with hot oil & and allowing to cook for about 2 to 3 minutes then carefully flipping the eggs and allowing to cook for another minute or 2.  You want all the white to be cooked fully but the yolk to still be runny.  Set aside if the eggs are ready first.
3.  While the eggs are cooking, spread the refried beans on all the tortillas, sprinkle with cheese and place the tortillas in another frying pan 2 at a time.  Once the cheese is melted remove from heat and repeat with the next 2 tortillas. 
4.  Spread the guacamole over the melted cheese, place 1 egg over each tortilla, sprinkle the corn salsa evenly over all 4 eggs and drizzle with the picante sauce. Top off with a little salt and pepper and enjoy !!!