Xochipilli's Smoky Huevos Rancheros |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Solid breakfast fare from my local Mexican restaurant. Ingredients:
1 tablespoon vegetable oil |
1/2 cup onion, minced |
1/2 cup green bell pepper, minced |
1 tablespoon jalapeno pepper, minced |
1 (14 1/2 ounce) can diced tomatoes, drained (hunt's) |
1 teaspoon paprika |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
4 (6 inch) corn tortillas |
cooking spray |
3 cups egg beaters egg substitute, original or 8 eggs |
1 tablespoon fresh cilantro, minced |
Directions:
1. Prepare salsa by heating oil in medium saucepan over medium heat. Add onion, bell pepper and jalapeno; cook 3 to 4 minutes or until tender. Add drained tomatoes, paprika, cumin, salt and black pepper; simmer uncovered 5 minutes. Set aside.
2. Spray both sides of a tortilla with cooking spray; place in small 6 to 8-inch nonstick skillet over medium-low heat. Cook first side of tortilla 3 minutes.
3. If using Eggbeaters, turn the tortilla over and carefully pour 3/4 cup Egg Beaters on top of tortilla. Make a line down center of Egg Beaters using 2 heaping tablespoons salsa. Cover pan; cook 8 minutes or until set.
4. If using eggs, after turning tortilla, carefully add 2 eggs on top of tortilla. Make line of salsa between the eggs. Cover; cook 4 minutes or until desired doneness.
5. Remove from skillet, place on plate and sprinkle with some cilantro. Repeat with remaining ingredients.
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