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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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This recipe is unique because the eggs cook on top of / around the tortillas. I've never seen that before. (I got the idea from an online blog.) I prefer my eggs scrambled, but this would work just as well if you didn't break the yoke. This is definitely more time-consuming than my Quickest Huevos Rancheros in the World recipe (#405822), but it's worth the extra time. I find it easiest to scramble one egg at a time. Makes 4 large servings or 8 small. Ingredients:
1 teaspoon canola oil |
8 corn tortillas |
1 (15 ounce) can refried beans |
4 ounces 2% cheddar cheese |
salsa |
16 ounces green chili salsa (i like herdez) |
green onion, olives, diced tomatoes, cilantro, sour cream, etc. |
Directions:
1. Heat a small skillet over medium-high heat.
2. Add the oil and swirl to coat.
3. Lightly brown one side of each tortilla.
4. Starting with the first tortilla, place it back in the skillet, browned side up.
5. Sprinkle with 1/2 oz cheese and pour egg over top.
6. Let cook until edges begin to set.
7. Flip and cook for a few more seconds until egg cooked throughout.
8. Keep warm in the oven while you make the others.
9. Continue steps 4 through 7 until all are cooked.
10. Spread the tops with an 1/8 can of the beans, each and cover with 1/8 jar salsa.
11. Top with desired toppings and serve.
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