Village Tavern Huevos Rancheros Supreme

Village Tavern Huevos Rancheros Supreme

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HUEVOS RANCHEROS SUPREME

Serves 1

 INGREDIENTS

1 Tablespoon                        Butter, unsalted

1 Each                                    10" Flour Tortilla

2 Tablespoon                        Butter, unsalted, melted

2 Each                                    Egg, whole

¾ Cup                         Andouille Sausage, sliced ½ moons

¼ Cup                         Black Beans (Recipe Follows)

½ Cup                         Shredded Cheddar Cheese

½ Cup                         Shredded Monterey Jack Cheese

½ Cup                         Salsa***

2 Tablespoons          Black Olives, sliced

2 Tablespoon            s          Green Onions, sliced 1/8 inch

2 Tablespoon            s          Sour Cream

 PROCEDURE

 1.     Pre-heat oven at 400 F.

2.     Combine together shredded cheddar and shredded Monterey Jack Cheeses. Reserve.

3.     Heat butter in a non-stick 12 inch pan. Place tortilla and warm for 30 seconds and flip and warm the other side for 30 seconds.

4.     Heat butter in omelette pan.  Add andouille sausage and sauté for 1 minute, add omelette mix and soft scramble the eggs with the sausage.

5.     Place eggs and sausage down the middle of warm tortilla. Top with black beans,   Add ½ cup mixed cheese, ¼ cup salsa, 1 Tbsp. olives, and 1 Tbsp. green onions.  Wrap tortilla around the eggs and flip to have seam on the bottom.  Flatten tortilla.

 6.     Top evenly with ½ cup mixed cheese.  Place in the oven or until cheeses are just melted.

 7.     Spoon the other ¼ cup of salsa on middle of tortilla.

 8.     Top with 1 Tbsp. olives, 1 Tbsp. green onions and sour cream.

 ***We recommend Pace Medium Heat Salsa for home use

 BLACK BEANS

Yield: 2 CUPS

INGREDIENTS

1 Tablespoon                        Canola Oil

1 teaspoon                 Garlic, minced

¼ teaspoon                Cumin, ground

¼ teaspoon                Kosher Salt

1 each                         Black Beans, canned (28 oz.)

1 teaspoon                 Cilantro, chopped

 

PROCEDURE

1.    Preheat oil in a sauté pan.

 2.    Sauté garlic and cumin for 5 minutes – Do not burn.

 3.    Add beans and salt.  Toss to mix garlic and beans. Add cilantro and mix well.

 4.    Cook the beans until hot. Reserve.

 

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