Chipotle Huevos Rancheros
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
PAM® Canola Oil Cooking Spray Pump
8 corn tortillas (6 inch)
2 tablespoons canola oil
1 cup chopped yellow onion
2 teaspoons chopped garlic
2 cans (10 oz each) Ro*Tel Diced Tomatoes with Green Chilies & Chipotle Peppers, undrained
8 eggs
1/4 cup crumbled Cotija or feta cheese
1/4 cup chopped fresh cilantro
1 can (16 oz each) Rosarita® Original Refried Beans, warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 224 mg | 22% |
Carbohydrate | 49 g | 16% |
Cholesterol | 376 mg | 125% |
Total Fat | 25 g | 38% |
Iron | 4 mg | 22% |
Calories | 519 kcal | 26% |
Sodium | 1046 mg | 44% |
Protein | 23 g | 47% |
Saturated Fat | 6 g | 28% |
Sugars | 6 g | 1% |
Vitamin C | 7 mg | 12% |
Preheat oven to 300°F. Spray large baking sheet with cooking spray. Place tortillas in single layer on sheet pan, overlapping slightly. Bake 12 minutes or until slightly crisp, turning halfway through.
Meanwhile, heat 1 tablespoon oil in large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in undrained tomatoes and bring to a simmer. Remove from heat and blend until smooth using an immersion blender or carefully pour into a blender container and pulse until smooth.
Heat remaining 1 tablespoon oil in large non-stick skillet over medium-high heat. Crack eggs into skillet and cook to desired doneness.
To serve, top tortillas evenly with chipotle sauce. Top each tortilla with a fried egg and sprinkle with cheese and cilantro. Serve immediately with beans on the side.
Chipotle Huevos Rancheros