ページを印刷する4 (41/2 to 5 in.) flour tortillas
1 cup refried beans
11/2 cups mexican blend shredded cheese
4 large eggs
1 avocado, sliced, for topping
coarsley chopped fresh cilantro, for topping
Directions:
To make sauce:
Sauce can be made 2-3 days ahead of time, rewarm prior to using.
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Heat vegetable oil in medium saucepan on stovetop. Add onion and garlic and cook until
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softened and fragrant. Add tomatoes and their juices along with oregano, chipotle, and salt. Add
1/4 cup chicken broth and simmer for 5 minutes. Let cool slightly, then transfer to a blender and
blend until smooth.
To make huevos rancheros:
Return saucepan to medium heat (no need to wash it out). Add refried beans and remaining 1/4
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cup chicken broth and stir until smooth and warmed through.
Preheat the appliance as directed.
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Once skillet is preheated, carefully press a tortilla into the bottom of the skillet pan. Spread 1/4
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cup refried beans onto the tortilla, making a small "well" in the center to hold the egg. Sprinkle
with 1/4 cup shredded cheese, and top with a few tablespoons of sauce.
Gently crack one egg into the center well of the skillet pan. Cook until egg whites are starting
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to turn opaque; yolks will still be jiggly.
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Sprinkle an additional tablespoon or two of cheese around the yolk, then allow to cook until
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cheese is melted and egg is cooked to desired doneness.
Carefully slide tortilla from bottom of skillet with a thin spatula onto a plate.
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Repeat 3 more times.
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Top each with sliced avocado and cilantro. Serve warm with additional sauce.
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