Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Sheet Pan Huevos Rancheros
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- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 518
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 383 milligrams
- Sodium
- 1091 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 11 grams
- Sugar
- 5 grams
- Protein
- 23 grams
- Level: Easy
- Total: 1 hr 20 min
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 518
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 383 milligrams
- Sodium
- 1091 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 11 grams
- Sugar
- 5 grams
- Protein
- 23 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
- Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
- Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
- Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
