Chorizo and Eggs Ranchero

Name: Chorizo and Eggs Ranchero
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 flour tortillas (8 inches); Cooking spray; 3/4 cup refried beans; 4 ounces fresh chorizo; 4 large eggs, lightly beaten; 1/2 cup mild salsa; 1/4 cup shredded cheddar cheese

Total Time Prep: 25 min. + cooling Cook: 10 min.

Yield 2 servings

Test Kitchen Approved

Chorizo is quite possibly one of the best things to ever happen to pork! Learn how to cook chorizo to transform your favorite dishes.

Ingredients

2 flour tortillas (8 inches)
Cooking spray
3/4 cup refried beans
4 ounces fresh chorizo
4 large eggs, lightly beaten
1/2 cup mild salsa
1/4 cup shredded cheddar cheese

Directions

Preheat oven to 425°. Spritz both sides of tortillas with cooking spray. Press tortillas onto bottom and up sides of two 1-1/2-qt. ovenproof bowls. Bake until edges are just browned, 8-10 minutes. Cool 5 minutes; remove from bowls. Cool completely.
Microwave beans, covered, on high until heated through, 1-2 minutes. Spread half in each tortilla bowl.
In a large nonstick skillet, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes; spoon half in each tortilla bowl. Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa, covered, on high until heated through, 1 minute.
Spoon eggs over beans; top with salsa. Sprinkle with cheese.

Nutrition Facts

1 tortilla bowl: 675 calories, 37g fat (13g saturated fat), 436mg cholesterol, 1728mg sodium, 44g carbohydrate (3g sugars, 5g fiber), 37g protein.

For a festive Mexican breakfast, we do chorizo and huevos rancheros. Add refried beans and cheddar, and serve everything in bowls made of tortillas. —Paul Williams, Fort Mohave, Arizona

Recipe Creator