Huevos Rancheros

I was so hungry for eggs this morning, but not for just any ole type of eggs I wanted some eggs with a spicy kick to them.  "Why not Huevos Rancheros"?

I like spicy foods but not too spicy and Huevos Rancheros delivers just that. Like with any recipe ingredients are meant to be adjusted especially spices: chili. peppers, jalapeños, pepper flakes just to name a few that'll take your dish to a whole different flavor arena.

Huevos Rancheros is a quick and simple dish to make if you have a good base sauce to start with, here's the one I made this morning 

~ 2 cups of red enchilada sauce

~ 1 15oz can refried beans *I mashed them down further with a potato masher for a smoother sauce 

~1/4 of pork chorizo  (I normally buy the type in a skinny log and divide it into 4 then freeze it for use as extra flavor)

~ mini corn tortillas (5 - 6 per serving )

~ eggs (1 - 2 per serving)

~ 1TBSP garlic powder

~ 1TBSP onion powder 

~1 1/2 tsp. chili powder  (adjust accordingly)

~ shredded mozzarella cheese

~ shredded mild chedder cheese

~ fresh snipped cilantro 

~ green onions thinly sliced diagonally 

~pepper flakes *optional 

~ dried basil *optinal

~ coconut oil  for frying

-OR-

~ 1TBSP butter for frying

To start... In a medium sauce pan over medium heat combine the red sauce, refried beans, pork chorizo, garlic powder, onion powder, and chili allow to cook for 10 min then lower heat to simmer 10 mins. turn off heat

Now...

in a medium to large non-stick skillet, melt some coconut oil or butter (dont let butter brown or burn, just melt it)

*I used coconut oil because I LOVE the flavor, my daughter wanted hers cooked in butter

Now place tortillas in skillet, allow to absorb oils then flip and allow to absorb oils...

Using a ladle or large spoon, spoon Ranchero sauce over tortillas, there's really no need to spread it, it'll spread as it heats up

Sprinkle  a handful of mozzarella cheese around the sauce almost to keep it from spreading too much, 

Now crack egg over the sauce, sprinkle with cilantro, pepper flakes, basil 

turn heat to medium low, over with a top so the steam can cook the eggs...

***depending on how you want your eggs allow to cook covered 5 -7mins

Meanwhile...

prepare the serving plate with a ladle of Ranchero sauce surrounded by a handful of cheddar cheese

When the eggs are done slice them over the prepared plate, top the eggs with green onions and serve

ENJOY!!!

Leftovers for breakfast

Leftovers for Breakfast

 

This morning I wondered what to do with the tortillas staring at from top of the microwave. I wanted something simple and this is what turned out.

 

I USED...

A few sprigs of flat parsley chopped, fresh cilantro chopped, one whole green onion thinly sliced separate the green from the white, one whole egg, one egg white, heavy cream approx. 1 TBSP, 1 slice Swiss cheese cut into 4 squares, 1/4 cup grated Parmesan cheese, 2 cups fresh baby spinach, Ghee, sea salt, pepper flakes, vegetable oil, 1/2 TBSP butter and some Olive oil, 2 corn tortillas, 1/4 cup x 2 leftover cooked black rice.

-To start, I fried the tortillas in vegetable oil (using just enough oil to fry them NOT deep fry them) until golden on both side, drain on paper towel, set aside.

-Then, whisk the eggs in a bowl with the heavy cream and any seasoning you like. I used garlic powder, curry powder, pepper flakes, sea salt, parsley, cilantro, and whites of the green onion

-Heat a med - lrg skillet with Ghee (if you don't have Ghee use the 1/2 TBSP of butter + a little Olive oil) over medium heat, sauté the spinach, then pour in the eggs, reduce the heat and swish around the eggs to evenly distribute the mixture to cover the skillet.

-Cook on reduced heat until the eggs settles, add the Parmesan cheese, cook until it melts, at this point the edges of the eggs should be dry, remove skillet from heat and divide the eggs in half using a spatula and fold over

-Using a  two 1/4 microwavable measuring cup heat the black rice up with a few drops of Olive oil until heated

-Arrange the tortillas on a plate, top with folded eggs, the black rice, Swiss cheese, and green onions
-Serve with salsa or seasoned dice Roma tomatoes

 

                                                                              ENJOY!!!

 

Chicken enchiladas suizas

***This recipe serves 4
2TBSP EVOO

1 large white onion chopped

1 lb. tomatillos approx. 14 remove husk rinse cut into 1/2" pcs

1 poblano pepper seeded cut into 1/4" pcs

4cloves garlic finely chopped

1/2 ea. Kosher salt & pepper

2 cups fresh cilantro

2 cups low-fat sour cream ( I used regular sour cream)

3 cups shredded rotisserie chicken

1 cup frozen corn thawed ( I used the vacuumed packed canned)

4 oz. Monterey Jack cheese coarsely grated approx. 1 cup (I used the Monterey jack and cheddar cheese blend)

8 yellow corn tortillas

fresh tomato salsa for serving

 1) Heat oven to 425F. Heat the EVOO in a large skillet over medium heat. Add the onions and cook, covered, stirring occasionally for 4 minutes. Add the tomatillos, poblano, garlic, and 1/2 tsp. of Kosher salt and pepper, stirring occasionally until veggie mixture is tender 8-10 minutes.

2) Transfer the cooked veggie mixture to a food processor, add cilantro and pulse until roughly chopped. Add the sour cream and puree until smooth. ***I have a small food processor so I had to divide the mixture and do the step twice. Spread 1 1/4 cups of the sauce on the bottom of a 9x13 baking dish. Transfer the remaining sauce to a medium bowl.

3) In a large bowl, combine the chicken and 3/4 cup sauce, add the corn and 3/4 cup cheese and mix to combine. ***I USED A 8x8 GLASS BAKING DISH

 

4) Wrap the tortilla in a doubled layered of damped paper towels and microwave on high until soft about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shake off excess sauce. Place on a working plate or cutting board, top with 1/2 cup of the filling, roll up, and place with seam-side down in the baking dish. repeat with the rest of the tortillas and filling. Spoon any remaining sauce on top, sprinkle remaining (plus more is desired) cheese over the enchiladas.   

5) Bake until cheese melt and brown 12-15 minutes. Serve with fresh salsa and a dollop sour cream.

 

I served this dish with blended watermelon water...yummo ENJOY!!!