Fire Roasted Tomato Huevos Rancheros
This classic breakfast of oven-crisped tortillas, refried beans and eggs is topped with a homemade fire roasted ranchero sauce.
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Cooking tools:
- Blender
- Pastry brush
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Saucepan
- Skillet
- Custard cup
- Spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, undrained
- 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
- 1 cup diced white onion
- 1 medium jalapeño chile, chopped (about 1/4 cup)
- 1 clove garlic, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon kosher or fine sea salt
- 1 teaspoon grapeseed oil
- 1/4 cup diced seeded poblano chile
- 1/4 cup diced white onion
- 1 cup refried beans (from 16-oz can)
- 1/4 teaspoon kosher or fine sea salt
- 4 corn tortillas (6 inch)
- 2 tablespoons grapeseed oil
- 4 eggs
- 1/4 cup crumbled Cotija cheese
- 1 tablespoon fresh cilantro leaves, if desired
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