Chorizo and Eggs Ranchero Recipe

5 2 1
Chorizo and Eggs Ranchero Recipe
Chorizo and Eggs Ranchero Recipe photo by Taste of Home
Publisher Photo

Chorizo and Eggs Ranchero Recipe

Read Reviews
5 2 1
Publisher Photo
For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. + cooling Cook: 10 min.

Ingredients

  • 2 flour tortillas (8 inches)
  • Cooking spray
  • 3/4 cup refried beans
  • 4 ounces fresh chorizo
  • 4 large eggs, lightly beaten
  • 1/2 cup mild salsa
  • 1/4 cup shredded cheddar cheese

Directions

Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.
Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.
In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.
Spoon eggs over beans; top with salsa. Sprinkle with cheese. Yield: 2 servings.
Originally published as Chorizo & Eggs Ranchero in Taste of Home September/October 2016, p90

Nutritional Facts

1 Tortilla bowl: 675 calories, 37g fat (13g saturated fat), 436mg cholesterol, 1728mg sodium, 44g carbohydrate (3g sugars, 5g fiber), 37g protein.

  • 2 flour tortillas (8 inches)
  • Cooking spray
  • 3/4 cup refried beans
  • 4 ounces fresh chorizo
  • 4 large eggs, lightly beaten
  • 1/2 cup mild salsa
  • 1/4 cup shredded cheddar cheese
  1. Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.
  2. Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.
  3. In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.
  4. Spoon eggs over beans; top with salsa. Sprinkle with cheese. Yield: 2 servings.
Originally published as Chorizo & Eggs Ranchero in Taste of Home September/October 2016, p90

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Reviews forChorizo and Eggs Ranchero

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MY REVIEW
Lady Fingers User ID: 2682286 256445
Reviewed Nov. 6, 2016

"Everything is right about this recipe!

Although, in my house we use spicy salsa, and sometimes cook the eggs sunny-side up."

MY REVIEW
Lady Fingers User ID: 2682286 256444
Reviewed Nov. 6, 2016

"Everything is right about this recipe!

Although, in my house we use spicy salsa, and sometimes cook the eggs sunny-side up."

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