Well the June Bug and Miss Millie were next door cuz the neighbors, wuz a gettin
hitched that day. It was a hot day so Billy and I spent the afternoon
taking part in the Float Tube Regatta.... There's not an actual regatta it's just that when it is hot there is an endless stream of inner tubers floating
down the river; and nobodie's in a hurry, sooo....I guess I shouldn't call it a regatta at all.
Any who....
Any who....
After all that summer fun (I already miss summer vacation)
we had worked up an appetite. We were
hungry, but not starving. So eggs would be
perfect for dinner, not to mention they cook up quick and easy. We had everything in the refrigerator or the
pantry.
Well the June Bug and Miss Millie came home right when I was
getting out the ingredients for the Huevos and when the June Bug heard what I
was making, he wanted in on the action!
So I made two portions for each of the boys, and one for me. That’s why there are five tortillas, make
however many you like. You can get about
six portions out of one can of refried beans.
We had Huevos Rancheros for dinner, but they are a great dish for breakfast or brunch too!
Pre heat the oven to 450 degrees.
Start by laying the tortillas on a sheet pan in a single
layer, brush a generous amount of oil on both sides of the tortillas.
Bake for 7 to 12 minutes.....
Until the tortillas are golden and crisp. Keep an eye on them, because one minute they
are pale and the next they are golden, it happens quickly.
I had a left over baked potato in the refrigerator…
so I diced it and
fried it up.
Use canned refried beans and chilies. I love Ortega chilies!
Heat the refried beans and drained Ortega chilies together in a small sauce pan.
My eggs are in the pan so now I will work quickly! I find I can work quicker if I just leave the tortillas on the sheet pan while I assemble. I move the Huevos Rancheros to each plate when I have completed the assembly.
Spread the beans and chilies over each tortilla.
A few fried potatoes.
Some grated cheese.
Now the eggs are perfectly done, so I put one on each tortilla.
Finally top it with salsa.
Serves 3 to 5
5 Soft corn tortillas, *or store bought
tostada shells
2 Tbsp Oil,
canola or corn, this amount is approximate.
*If using the tostada shells, then you will only need ½ Tbsp of oil to cook
the potatoes with.
1 Baked
potato, large dice, *optional
1 can Refried beans, a can is 16 ounces
1 can Diced Ortega chili peppers, drained, a
can is 4 ounces
½ cup Grated
Mexican blend cheese, Cheddar, or Monterey Jack.
5 Eggs
½ cup Salsa
1. Pre heat oven to 450 degrees.
2. Lay
the uncooked, soft corn tortillas in a single layer, on a sheet pan; brush about 1 ½ tablespoons
of oil over both sides of the tortillas, covering them completely. Be generous.
3. Put
the tortillas into the hot oven cook until golden and crisp, 7 to 12 minutes. Keep an eye because one second they are pale,
then the next they are gold, and you know what comes after that!
4. *Optional. Cook the potato in a little oil until golden
brown.
5. Heat
the refried beans and Ortega chilies in a small sauce pan.
6. When
all of the ingredients are ready to assemble, cook the eggs however you like
them.
7.
While they are cooking quickly assemble the
other ingredients; start with the tortilla on the bottom, then spread beans
over each tortilla, a few potatoes, and sprinkle with cheese, top each one with
a cooked egg, finally top with a little salsa.
* If you are not confident that you can get
your tortillas assembled while the eggs are cooking; prepare the tortillas up
until the point where you would put the eggs on, and keep them warm in the oven. Then remove from the oven and top with the
eggs and the salsa.
Check this recipe and lots more at the Week End Potluck.
Check this recipe and lots more at the Week End Potluck.

Oh my goodness - this looks so good! Wish I had some right now!
ReplyDeleteI love the egg addition! Mexican is my favourite at the moment. I just can't get enough :)
ReplyDelete