Since Huevos Rancheros is one of Gerry's favorite breakfasts, I decided to try this one egg dish for dinner. He is not a fan of breakfast for dinner but this had enough heartiness and spice to qualify as a dinner. This was a recipe I found in one of my Cooking Light Cookbooks and was really very easy to make since it used a few canned items freshened up with a few fresh ingredients. Overall the spice level in this dish was perfect, especially over my homemade tortillas that I had stashed in the freezer.
We also had an orange, pineapple, and coconut Ambrosio for dessert which was made from canned pineapple chunks, fresh orange segments, and a little powdered sugar, all sprinkled with a little flaked sweetened coconut. This was the perfect ending to the spicier entree.
Huevos Ranchers with Queso Fresco
Adapted from Cooking Light Dinner Tonight Cookbook
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
1 teaspoon butter
4 large eggs
4 (8-inch) flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese
Combine tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at high 2 minutes or until hot.
Heat a large nonstick skillet over medium-high heat; melt the butter. Add eggs and cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Yield: 4 servings (serving size: 1 topped tortilla).