Zutaten für Huevos Rancheros
- Dried Chipotle Chile
- 1 jalapeño pepper
- Tomatillo
- 1 pint cherry or grape tomatoes
- Vegetable Oil
- Dried Oregano
- Dried Marjoram
- 2 tablespoons lime juice
- Salt And Pepper
- 1/4 cup chopped cilantro (optional)
- Corn Tortillas
- Monterey Jack Cheese
- 6 eggs
- Onion
- 1 tablespoon grated Parmesan cheese
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Zubereitung von Huevos Rancheros
- Preheat oven to 450°F (232°C).
- Place 1 chipotle pepper in adobo sauce and 1 jalapeño pepper in a small saucepan. Cover with 1 cup of water.
- Bring to a boil, then remove from heat and let sit for 30 minutes to soften the chipotle pepper. Drain well.
- If you prefer a milder salsa, remove the seeds from the peppers.
- Meanwhile, place 1 pound tomatillos (or 1 cup salsa verde) and 1 pint cherry or grape tomatoes in a shallow metal baking pan.
- Roast in the preheated oven for 15-20 minutes, or until the tomatillos are slightly charred.
- Transfer the roasted tomatillos and tomatoes to a blender. Add the drained peppers, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried marjoram, 2 tablespoons lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup chopped cilantro (optional).
- Blend until completely smooth.
- Place 6 corn or flour tortillas on a large baking sheet. Sprinkle evenly with 1 cup shredded Monterey Jack cheese.
- Bake for 3-5 minutes, or until the cheese is melted and slightly bubbly.
- While the tortillas bake, cook 6 eggs to your liking (fried, scrambled, poached, etc.).
- Place one egg on each tortilla. Top with 2-3 tablespoons of the salsa, 1/4 cup thinly sliced red onion, 1 tablespoon grated Parmesan cheese, and additional cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
75g
Carbs
11g
