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Huevos Rancheros Recipe

Written on Wednesday, April 5, 2017 | 10:19:00 PM

Serves : servings 
Preparation time : 35 minutes
Total Time: 2 hour

Ingredients : 
- 16 eggs
- 16 tbsp half-and-half (milk can be used, too)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tsp butter (margarine can be used, too)
- 10 ounces condensed nacho cheese soup
- 2 tbsp fresh chives (chopped)
- 12 tbsp thick salsa
- 4 tortillas (use 6 inch soft corn tortillas and cut them into 3/4-inch strips)
- 16 tbsp pinto beans (drain and rinse the beans)
- 16 tbsp/ 4 ounces Cheddar cheese (the cheese will be shredded)
- 8 tbsp sour cream
- 4 sliced green onions

Preparation Method :
1) The eggs will be beaten in a large bowl. Mix in salt, pepper and half-and-half. Continue to mix until all ingredients are well mixed.

2) The butter will be melted in a large non-stick skillet, over medium heat. Pour the egg mixture, too and cook for 7-8 minutes. Make sure you scrape the cooked eggs from the bottom. Stop the cooking process when the mixture becomes firm (but still moist). Add soup and chives and stir.

3) Grease a slow cooker (3-4 quart) with cooking spray and spread 4 tbsp salsa on the bottom. Add half of the tortilla strips over the salsa sauce to within 1/2 inch of edge of the cooker. Continue by adding 8 tbsp beans, 8 tbsp cheese and 3 cups egg mixture. Repeat the layering with salsa sauce, tortilla strips, beans and egg mixture.

4) After covering, cook for 2 hours on high heat. Add the remaining 8 tbsp cheese on top. Cover, set aside and wait for the cheese to melt. Serve with onions and sour cream.


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