Tuesday, March 19, 2013

Meanwhile . . . Back at the Ranch

Huevos Rancheros for Two
The chickens are working overtime! With the first whispers of spring in the air . . . we have a dozen fresh eggs coming our way every few days. I put this quick and delicious dinner for two utilizing a number of leftovers (vegetarian chili and guacamole) and on-hand items. The only ingredient that took me down the block to the store was for a can of salsa ranchera (smokey, tangy, and a little sour), but your favorite salsa will do just fine. This is a great family-friendly meal because it's so easy to modify to suit different pallets and appetites. (I like my egg yolks bright and runny, Matt likes them cooked through. I'm full after a half portion - a single tortilla and egg. He needs the full order.) Spicy, mild, vegetarian, or meat . . . the sky is the limit! This batch was made for two hungry diners, but double or triple it with ease for larger groups.

- 4 small corn tortillas
- 1 Tbsp. vegetable oil
- 4 oz. shredded pepper jack cheese
- crème fraîche or sour cream
- 1 c. leftover chili (canned is fine, whatever you like)
- 1 small can salsa ranchera (I used Herdez)
- 1 green onion, thinly sliced
- 4 eggs
- salt and pepper
- guacamole, pickled jalapeño peppers, hot sauce for topping

Heat oven to 375˚ F. While oven is coming to temperature, heat vegetable oil in a small non-stick pan over medium-high heat. Cook tortillas one at a time - about 15 seconds per side- until they are softened slightly and brown bubbles appear. Drain tortillas on paper towel-lined plate and blot out excess oil.

Spray a 13x9" baking dish with cooking oil and begin assembly.

Set two tortillas side by side in the baking dish. Top each with half the chili. Spread each with about a tablespoonful of salsa ranchera, add a dollop of crème fraîche, and then sprinkle each with a quarter of the grated cheese. Top each with another tortilla. Spoon one more tablespoonful of salsa on top on the tortilla, sprinkle each with half of the remaining cheese, and then top each with half the green onions.

Bake in oven for about 20 minutes until the chili is heated through and the cheese is melted and slightly bubbly. In the last few minutes of cooking time, prepare eggs as desired - I suggest fried or poached.

Remove cooked tortillas from oven and plate. Dollop each with guacamole, additional crème fraîche, salsa, and other desired toppings. Add cooked eggs on top. Eat! Enjoy!

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