
Spicy Huevos Rancheros

By: McCormick Kitchens
Made With:

Huevos Rancheros is a classic Mexican breakfast, typically made with fried eggs served on a fried corn tortilla and warm salsa. Try our spicy version of this traditional Mexican breakfast dish, which features the authentic flavor of Cholula® EXTRA HOT Hot Sauce from start to finish.
Recipe Info
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Prep Time:
20m
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Cook Time:
20m
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Serving Size:
2 tablespoons
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Ingredients:
10
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Servings:
4
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User Rating:
Ingredients
- 1 can (16 ounces) refried beans (about 2 cups)
- 5 tablespoons Cholula® Extra Hot Sauce, divided
- 1 tablespoon vegetable oil
- 8 (6-inch) corn tortillas
- 8 fried eggs, cooked to desired doneness
- 1 cup finely chopped tomato
- 4 tablespoons crumbled Cotija cheese
- 1 small avocado, peeled, pitted and thinly sliced
- Fresh cilantro leaves, garnish
- Lime wedges, garnish
Nutrition Information
(per serving)
- Calories 489
- Carbohydrates 44 g
- Cholesterol 376 mg
- Fiber 10 g
- Protein 22 g
- Saturated Fat 6 g
- Sodium 1332 mg
- Sugar 2 g
- Total Fat 25 g
Huevos Rancheros is a classic Mexican breakfast, typically made with fried eggs served on a fried corn tortilla and warm salsa. Try our spicy version of this traditional Mexican breakfast dish, which features the authentic flavor of Cholula® EXTRA HOT Hot Sauce from start to finish.
Key products
Instructions
- Mix refried beans and 1 tablespoon of the Hot Sauce in medium saucepan. Cook on medium heat, stirring occasionally, until heated through. Keep warm.
- Meanwhile, heat oil in large skillet on medium-high heat. Place 2 tortillas in skillet, cooking about 1 minute per side or until browned and crispy. Transfer to paper towel-lined plate. Repeat with remaining tortillas, adding additional oil as needed. Keep warm.
- To assemble, divide refried bean mixture and spread evenly over tortillas, about 1/4 cup each. Sprinkle tomato and Cotija evenly over top. For each serving, layer 2 tortillas on a serving plate. Top each stack with 2 fried eggs and sliced avocado. Drizzle evenly with remaining Hot Sauce. Garnish with cilantro and lime wedges to serve.