Sunday, January 3, 2010

dimanche matin avec Riche - "Rancho Queso" Huevos Rancheros


Oh my. This past dimanche matin was a taste buds party! Rich has been wanting to put his own twist on Huevos Rancheros - or as he likes to call them, Rancho Queso Huevos Rancheros. We kind of dubbed our home "Rancho Queso" when we moved in. In our neighborhood, people have names for their ranches and Emma's nickname has always been "the Cheese" - hence Rancho Queso (literally, Cheese Ranch). The reason we nicknamed Emma that is a long story.... anyways on with this amazing dish!

This dish is a mix of many wonderful flavors and textures. Each person gets their own little "package." It starts with a corn tortilla "cup" which is nice and crispy on the edges, then tucked inside is flavorful Chorizo sausage (Mexican sausage), fresh cilantro, an egg and a topping of velvety Monterey Jack cheese. It is then finished off with a very fresh "kicked up" Ranchero sauce. Delicious!

Here is the easy step by step in pictures, and then you'll find the recipe below. This dish has a lot of 'wow' factor and is very fun to eat, too.








Huevos Rancheros in Tortilla Cups

Cooking Spray

2 Tbsp. olive oil
6 (6 1/2 inch) corn tortillas
3/4 lb. Chorizo sausage, cooked and crumbled (we got ours at Schreiner's)

2/3 cup fresh cilantro (divided)
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased fresh salsa (we like Jack's from Costco)
1 can (8 0z) Ranchero Sauce (we used Herdez brand)

Spray six 6-oz. ramekins with cooking spray.

Preheat oven to 350 degrees.

Place tortillas on a plate, cover with a damp paper towel, and cover with plastic wrap. Microwave one minute or until tortillas soften.

Press tortillas into ramekins and place on rimmed baking sheet. Brush each tortilla with olive oil.

Top each ramekin with a couple tablespoons of cooked sausage. Sprinkle with a tablespoon or so of the cilantro. Crack an egg on top of each. Sprinkle cheese evenly over all ramekins.

While they are baking, prepare Ranchero sauce by combining salsa, Ranchero sauce, and remaining cilantro.

Bake 20 - 25 minutes, until egg white appears just set. Serve immediately with Ranchero sauce.

post signature


Suzanne DeShong said...

Good grief that looks amazingly good. I want that!!!!!! Next time we're over for breakfast, Rich is SO making that for me!

Way to go Rich! Your culinary skills are increasing by the minute!

nancy said...

ok - yum. definitely trying that.

Suzi said...

How do you all stay thin? I don't get it!