Phyllo Wrapped Huevos Rancheros

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 8 eggs, lightly scrambled
  • 6 sheets phyllo dough
  • Bread crumbs
  • 1/2 stick melted butter
  • 1 (14-ounce) can black beans, drained and divided
  • 1 cup crumbled queso fresco or Monterey Jack cheese
  • Ranchero Sauce:
  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 2 tablespoons minced garlic
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 1 (4-ounce) can diced green Anaheim chiles
  • 1 chipotle in adobo sauce, minced
  • 1 teaspoon adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 bunch cilantro, leaves chopped, for garnish
  • Zesty Guacamole:
  • 2 ripe avocados, halved, pitted and flesh diced
  • 1 lime, zested
  • 2 limes, juiced
  • 2 tablespoons chopped cilantro leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Mix all the ingredients together in a small bowl.
Directions
Zesty Guacamole:

Preheat the oven to 450 degrees F.

Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven.

Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.

Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.

Ranchero Sauce:

In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm.

Guacamole:

To assemble dish:

Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Phyllo Wrapped Asparagus and Boursin

    Recipe courtesy of Robert Irvine