Best Sheet Pan Huevos Rancheros Recipes

Sheet Pan Huevos Rancheros image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

15 small corn tortillas, each cut into 6 wedges
3 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 dried ancho chile pepper, stemmed
1 14.5-ounce can tomato sauce
1 scallion, roughly chopped
1 jalapeño pepper, thinly sliced
1/2 cup packed fresh cilantro, plus more for topping
1 16-ounce can chili beans in sauce
12 large eggs
1 ripe avocado, chopped
1/2 cup crumbled Cotija cheese
Lime wedges, for serving

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

Sheet Pan Huevos Rancheros image

Provided by Vallery Lomas

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Fourteen 6-inch flour tortillas, cut into 6 triangles
7 1/2 teaspoons canola or vegetable oil
3 tablespoons taco seasoning
One 15-ounce can crushed tomatoes
1/2 cup roughly chopped white onion (1/4 medium white onion)
1/4 cup packed cilantro leaves and stems plus 1/4 cup cilantro leaves
1 jalapeño, seeded if desired for a mild sauce
Kosher salt
One 16-ounce can refried beans
8 large eggs
1 cup shredded Mexican-style cheese blend
1 ripe avocado, diced
1 lime, cut into wedges

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.