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Huevos Rancheros

Source of Recipe


Cooking Light-7/02






List of Ingredients



• 4 (6-inch) corn tortillas
  
• cooking spray
  
• 1 cup chopped onion
  
• 1/2 cup chopped green bell pepper
  
• 3 cloves garlic, minced
  
• 1/4 cup canned chopped green chiles
  
• 2 teaspoons New Mexico chile powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon hot sauce
  
• 1 (14.5 ounce) can diced tomatoes, undrained
  
• 4 large eggs
  
• 1/4 cup New Mexico Red Chile Sauce or Green Chile Sauce (see recipe)
  
• 1/4 cup (1 ounce) shredded Monterey Jack cheese
  
• 2 teaspoons chopped fresh cilantro
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 for 12 minutes or until crisp.
   
   
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
   
   
4. Heat a large nonstick skillet coated with cooking sptay over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
   
   
5. Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
   
   
6. Yield: 4 servings. 222 cal, 8.6g fat, 11.7g pro, 26.7g carb, 5.5g fiber, 219mg chol, 2.5mg iron, 376mg sod, 174mg calc.