I looove me some Mexican food, especially a spicy huevos rancheros breakfast. We are lucky to live in a culturally diverse community that has a great Mexican grocer. I can’t slap any ol’ cheese on this…it has to be queso fresco, which my Giant refuses to stock. The other must-have for this recipe is chipotles in adobo sauce. Just ONE really deepens the ranchero sauce and adds a flavor like WHOA.
This is so simple. Recipe will be for 2 huevos rancheros, but there will be plenty of leftover sauce. Macros are based on the serving of two:
55 carb | 7 fat | 26 protein
- (2) Trader Joe’s Corn & Wheat Tortillas
- Egg whites (2 servings = 92 grams)
- (1) Can Rotel
- 1 pepper from a small can of La Costena Chipotle peppers in adobo sauce
- Queso fresco (mexican crumbling cheese)
- Fat-free refried beans (1 serving = 124g)
- Cilantro (optional)
- Non-stick spray
Heat a small skillet on medium-low. Have another iron skillet going on medium. No oil for either.
In a blender or Nutribullet, pour the Rotel and 1 pepper. Blitz until pureed. Add mixture to the small skillet. Then, add a little water to the Rotel can and swish to get the rest of the tomato-ey goodness mixed into that water. Add a splash of water to the puree to loosen it up a bit. This will make a nice, drippy sauce. If you want a thicker sauce, don’t add the water. Let the mixture come to a bubble. This can sit while you make the tortillas and the eggs.
In the 2nd skillet (I use a flat iron skillet), toss those tortillas on til they get poofy and a little charred. Flip. Remove.
Spray the skillet with your non-stick spray and cook the egg whites.
Each tortilla should get 1/4 cup of ranchero sauce to equal the correct serving size of 1/2 cup total for the dish. Assemble like so:
- Ranchero sauce
- Refried Beans
- More sauce
Sooo good. Enjoy!