Huevos Rancheros


  • 4 large crisp lettuce leaves
  • 3 tsp vegetable oil
  • 4 (6-inch) corn or flour tortillas
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 cup canned diced green chilies, chopped
  • 1 large tomato chopped
  • 3 eggs
  • 2 egg whites
  • kosher salt and black pepper to taste
  • 3 dashes hot pepper sauce
  • 1/2 cup Monterrey pepper jack cheese, shredded
  • Dash chili powder
  • Fresh cilantro for garnish.
  • Arrange lettuce leaves on 4 plates.
  • Using 1/2 tsp oil, lightly oil bottom and side of a large saute pan and place over high heat.
  • When hot, add tortillas one at a time, cooking until lightly browned on both sides. Oil pan as needed.
  • Place each hot tortilla over lettuce.
  • Place 1 tsp of oil in the pan and when hot add the onion and bell pepper and stir-fry over high heat until crisp-tender.
  • Add the green chilies and tomato and stir-fry until heated through.
  • Spoon over tortillas, dividing mixture evenly.
  • In a medium bowl, beat together eggs and egg whites until well blended. 
  • Season with salt, pepper and hot pepper sauce.
  • Add remaining 1 tsp of oil to the pan and when hot add the egg mixture. Stir until slightly scrambled.
  • Spoon over hot tortillas and sprinkle each with cheese.
  • Add a dash of chili powder to each.
  • Garnish with chopped cilantro.




20 min


15 min


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