Ingredients for My Huevos Rancheros
- 4 eggs
- 4 corn tortillas
- 1 cup shredded Monterey Jack and Cheddar cheese blend
- 1/2 cup chopped fresh Roma tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- Olive Oil, as needed for sautéing
- 2-3 jalapenos, minced
- 1/2 cup chopped celery
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon adobo seasoning
- 1 teaspoon dried Mexican oregano
- Salt, to taste
- cooking spray, as needed
- 2 tablespoons butter
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh green onions
- hot sauce or picante sauce, optional
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How to Make My Huevos Rancheros
- Sauté 1/2 cup chopped celery, 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 2-3 minced jalapeños, and 2 minced garlic cloves in a large skillet over medium heat until softened (about 5-7 minutes).
- Stir in 1 tablespoon adobo seasoning and 1 teaspoon dried oregano.
- Cook until vegetables are tender, about 15-20 minutes, stirring occasionally.
- Add 1 (28 ounce) can of crushed tomatoes. Bring to a simmer and cook for another 10 minutes.
- Keep the sauce warm.
- Lightly spray 4 tortillas with cooking spray and heat in the microwave for 30 seconds or until warm.
- In a separate skillet, melt 2 tablespoons of butter over medium heat.
- Cook 4 eggs to your liking (over easy is recommended).
- Place two warm tortillas on each of two plates.
- Top each plate with two cooked eggs.
- Ladle the warm sauce generously over the tortillas and eggs, ensuring they are well coated.
- Sprinkle 1 cup of shredded cheese over each plate.
- Broil for 1-2 minutes, or until the cheese is melted and bubbly. **Caution: Plates will be hot!**
- Top with 1/2 cup of chopped fresh tomatoes.
- Garnish with 2 tablespoons of chopped fresh cilantro, parsley, or green onions.
- Serve immediately with your favorite picante or hot sauce.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
34g
Fat
75g
Carbs
12g
