If the family is looking to dry a dish with a little extra kick, then give this huevos rancheros recipe a try. It’s features an excellent blend of spices, and this particular recipe makes for four servings. It’s a perfect dish to serve for breakfast (that spicy kick is a great little pick-me-up to help you wake up), and leftovers can be stored in the refrigerator for up to a week (or for longer in the freezer. This recipe also works well when paired with black bean cakes, corn fritters or with chips. After trying these huevos rancheros, please make sure to rate and review them—we’re eager to hear your feedback. Also, please make sure to share this review on Facebook, Twitter and Pinterest.
This huevos rancheros recipe is fairly easy to make, and it only calls for the most basic of ingredients: olive oil, sweet onion, green bell pepper, garlic, jalapeño chili peppers (stemmed, seeded and chopped), salt, ground cumin, chili powder, pepper, tomatoes and cilantro. After preparing the rancheros sauce, go ahead and make the quesadillas—you’ll need corn and flour tortillas, along with two tablespoons of Cabot Unsalted Butter and some Cabot White Oak Cheddar or Cracked Peppercorn Cheddar Cheese.
Cabot is a cooperative of farm family owners in NY and throughout New England, and because of that, we understand just how important it is to only serve the best to your family. We work hard to produce top-quality dairy products, and we’re confident that your family is going to love any recipe that features our products, including this huevos rancheros recipe. Though we’re positive that this dish will be a hit in your home, we look forward to hearing what you think. Please feel free to rate and review it and share this recipe on social media, as well
1 tablespoon olive oil
½ cup sweet onion, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
1 to 2 jalapeño chili peppers, stemmed, seeded and chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon white pepper
½ teaspoon black pepper
¼ teaspoon cayenne powder
1 (28-ounce) can fire-roasted, diced tomatoes in their juices
¾ cup chicken or vegetable broth
¼ cup cilantro leaves, roughly chopped
8 (6-inch) flour or corn tortillas
2 tablespoons Cabot Unsalted Butter, softened
6 ounces Cabot White Oak Cheddar or Cracked Peppercorn Cheddar Cheese, shredded (about 1½ cups)
4 teaspoons Cabot Unsalted Butter, softened
4 eggs, cooked over easy, poached or scrambled
2 scallions, green parts only, chopped
To Make Rancheros Sauce:
WARM oil in a medium pan over medium high heat. Add onions, green bell peppers, garlic and jalapeños. Cook for 2 to 3 minutes to soften the onions. Add salt, cumin, chili powder and all three types of pepper. Cook for 1 minute. Add tomatoes and broth. Simmer for 20 minutes.
ADD mixture to a blender with cilantro and process until smooth. Pour sauce back into the pan. Keep warm.
To Make the Quesadillas:
MELT 1 teaspoon butter in a skillet. Place one tortilla in the skillet. Sprinkle ⅓ cup cheese on top of the tortilla and cover cheese with a second tortilla. Cook for 1 to 2 minutes until underside is slightly golden. Very carefully use a spatula to flip the quesadilla over and cook 1 to 2 minutes until second side is golden and cheese has melted. Repeat process with remainder of tortillas. Place the finished quesadillas on a baking sheet in a 175°F oven.
PLACE each quesadilla on a plate to serve. Top it with a cooked egg of your choice. Spoon rancheros sauce over to top, garnish with scallions.
Time Saving Tip: If you don’t have time to make the rancheros sauce, then we recommend you buy a good quality chunky, smoky salsa. Warm it with ½ cup chicken or vegetable broth and then puree it and enjoy!
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