Best 10 Huevos Rancheros Frittata Recipes

HUEVOS RANCHEROS

Steps:

• Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

LOADED HUEVOS RANCHEROS WITH ROASTED POBLANO PEPPERS

Steps:

• Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside., In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper., With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.

HUEVOS RANCHEROS FRITTATA

Steps:

• Preheat oven to 400 degrees Fahrenheit
• Dice the tomatoes, pepper, and onion into small pieces. Heat up olive oil in an oven safe pan such as a cast iron skillet. Add the vegetables and sauté for 7 minutes until soft and the tomatoes have released their water. The season with lime zest, paprika, chili powder, cumin, salt, and pepper.
• While the vegetables are cooking, crack your eggs into a separate bowl and whisk in milk. Stir in half of the cilantro, and half of the cheese. Season with salt and pepper. Pour the egg mixture over the vegetables. Tilt the pan to make sure all the vegetables are evenly covered. I like to add the second half of cheese right on top, to form a crust. Cook frittata for 2 minutes on medium high until the outside of the eggs are set.
• Transfer the pan to the oven and bake until the eggs are set. Roughly 8 minutes. To check if the eggs are cooked through, tilt the pan to see if the eggs wobble in the middle. If they do not then they're done. If you prefer a crispier top, you can broil the frittata for 1 minute.
• Let cool in the pan for 5 minutes then top with salsa and the rest of your cilantro.

KETO HUEVOS RANCHEROS FRITTATA

Steps:

• Directions
• Preheat the oven to 350F (176C).
• Heat the oil in a small cast-iron skillet over medium heat.
• Place the onions in the skillet and sauté until soft, about six to seven minutes.
• Whisk the eggs in a bowl. Add the salsa, cheese, smoked paprika, and salt.
• Pour everything on top of the onions and give it a quick mix.
• Place the skillet in the oven and bake for 30 to 35 minutes, until cooked to your liking.
• Remove, let cool for a few minutes.
• Slice your keto Huevos Rancheros frittata and serve! Store leftovers in an airtight container in the fridge.

HUEVOS RANCHEROS FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
• Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
• Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
• Let frittata stand for 10 minutes before slicing with a serrated knife.

RANCHERO FRITTATA

Steps:

• Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
• Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
• Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.

LOW AND SLOW HUEVOS RANCHEROS

Steps:

• In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
• Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
• Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
• In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
• Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
• Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
• Enjoy!

HUEVOS RANCHEROS FOR TWO

Steps:

• Cook eggs over-easy or poached to your liking.
• Heat refried beans in microwave or on top of stove.
• Heat corn tortilla over open flame of gas stove or in microwave for 20 seconds.
• Assemble per: 1 Tortilla, 1/4 cup beans, 1 egg, 1/4 cup cheese, 1 Tbl salsa.
• Serve and enjoy as is or garnish with sour cream, black olives, avocado and/or cilantro.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.