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Huevos Rancheros

A classic Mexican breakfast recipe gets an update in this smoky, cheesy Huevos Rancheros recipe, garnished with feta, avocado and chorizo.
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Recipe uses Chipotle Sauce
Chipotle Sauce
Yields:
12 servings
Huevos Rancheros
Huevos Rancheros
Chef Insights Icon

Chef Insights

53% of consumers are interested in breakfast offerings with Mexican influences.
Datassential, Breakfast Keynote Report, 2016

Ingredients

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce --- 1/4 cup
Corn tortillas, 6-in.---36 ea.
Olive oil---1/4 cup
Cooked pinto or black beans, heated---6 cups
Shredded mozzarella, divided---1-1/4 cup
Butter---12 Tbsp.
Eggs, large---24 ea.
Salsa, heated, divided---6 cups
Feta cheese, crumbled---1-1/4 cup
Fresh cilantro, minced---3/4 cup
Mexican-style chorizo sausage, crumbled, cooked1-1/2 lb.---
Avocado, sliced---3 ea.
Pickled jalapeños, whole---1 cup
Black olives, pitted---1 cup

Preparation

Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400°F 6 minutes or until crisp.

If using canned beans, coarsely mash canned beans with back of fork; some whole beans should be visible.

Place one tortilla on each serving plate and top each with 2 Tbsp. shredded mozzarella cheese. Top with a second tortilla. Place 1/2 cup beans on each tortilla. Top beans with third tortilla.

Meanwhile, prepare sunny side up eggs. Heat 1 Tbsp. butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.

Top each tortilla with 2 cooked eggs. Spoon 1/2 cup salsa around the eggs on each of the tortilla stacks. Sprinkle each with 2 Tbsp. crumbled feta cheese and 1 Tbsp. minced cilantro. Spoon equal amounts chorizo that was seasoned with TABASCO® Chipotle Sauce around eggs. Place 3 slices avocado on each plate. Garnish with jalapeños and olives, if desired.

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