Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Huevos Rancheros with Queso Fresco

Cooking Light
Huevos Rancheros with Queso Fresco
Randy Mayor; Melanie J. Clarke
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Outstanding

Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner. Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.

Yield: 4 servings (serving size: 1 topped tortilla)

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

Calories:
340 (26% from fat)
Fat:
9.8g (sat 3.2g,mono 2.7g,poly 1g)
Protein:
15.7g
Carbohydrate:
37.8g
Fiber:
6.1g
Cholesterol:
222mg
Iron:
2.1mg
Sodium:
970mg
Calcium:
153mg
Cheryl Alters Jamison and Bill Jamison, Cooking Light, JANUARY 2004

Member Ratings and Reviews

5 stars
julieh
I make this dish regularly, usually for dinner rather than brunch. It is quick, delicious, and easy to keep the ingredients on hand. I have used the queso fresco, which is really good, but usually sub cheddar or pepper jack because I always have one of these in the frig. It is also good topped with a few avocado slices and a dollop of sour cream.10/17/09

5 stars
cookinla
These are fantastic, they have become a regular in our house. We've served it to guests for informal brunch and everyone loves it. I make it exactly to the recipe and use spicy enchilada sauce for mine and mild for my husband's. Delicious!!10/04/09