Ricardo's Huevos Rancheros
This creation of mine makes a great breakfast or brunch. Serves 4.
Ingredients
3 tablespoons vegetable oil
1/3 cup onions, chopped
2 each Tabasco peppers, chopped
1 ea. 16 oz. can tomatoes
1 ea. 4 oz. can chopped green chilies
2 ea. 4 oz. cans whole green chilies
2 tablespoons fresh cilantro, chopped, (optional)
1 tablespoon sherry pepper sauce, (optional)
8 each eggs
8 slices *Velveeta cheese, 1/4" thick
1/3 cup onions, chopped
2 each Tabasco peppers, chopped
1 ea. 16 oz. can tomatoes
1 ea. 4 oz. can chopped green chilies
2 ea. 4 oz. cans whole green chilies
2 tablespoons fresh cilantro, chopped, (optional)
1 tablespoon sherry pepper sauce, (optional)
8 each eggs
8 slices *Velveeta cheese, 1/4" thick
Directions
Brown onion in cooking oil in 10" frying pan on medium heat. Empty can of tomatoes into pan and use potato masher to chop tomatoes into small chunks. Add peppers. Empty chopped chilies into pan. Drain liquid from whole chilies into pan. Slice open whole chilies and cut into segments about 1 1/2"x2". Set aside 8 segments and put remainder into sauce mix. Chop into small chunks as with the tomatoes. Add fresh cilantro if desired. Place six eggs around edge of pan and two in center. Cover and cook over medium heat for five minutes. Remove lid and cover each egg with chile segment and cheese slice. Replace cover for about a minute until cheese just begins to melt. Place immediately on plates with large serving spoon and cover eggs with remaining sauce. Serve with warm flour tortillas and sausage, chorizo or bacon.
NOTE: To serve two, make sauce as above in 8" pan with only 1 can whole chilies. Remove one cup of sauce before adding cilantro and store in refrigerator (one week - freeze if longer). Open a can of whole chilies for second batch of sauce used reserving 4 segments of chili for placement on eggs and placing rest into the sauce being used. Add fresh cilantro and cook second batch same as the first.
*Variations include using Monterey jack and/or cheddar cheese. These do not melt as readily as Velveeta so they should be grated first.
NOTE: To serve two, make sauce as above in 8" pan with only 1 can whole chilies. Remove one cup of sauce before adding cilantro and store in refrigerator (one week - freeze if longer). Open a can of whole chilies for second batch of sauce used reserving 4 segments of chili for placement on eggs and placing rest into the sauce being used. Add fresh cilantro and cook second batch same as the first.
*Variations include using Monterey jack and/or cheddar cheese. These do not melt as readily as Velveeta so they should be grated first.
©2015 HansRich Productions
