Friday, September 14, 2012


 I actually made these Huevos Rancheros while we were on vacation.  We were at Billy’s parents’home in Montana.  You remember them, the June Bug and Miss Millie.
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....
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. 


  1. Oh my goodness - this looks so good! Wish I had some right now!

  2. I love the egg addition! Mexican is my favourite at the moment. I just can't get enough :)