HUEVOS RANCHEROS VERDES by CHEF
DAN:
Serves
4
INGREDIENTS:
1-1/2-cups
very thinly sliced romaine lettuce
1
(15 Oz) can pinto beans, heated in a fry pan, set side
1/2-cup
green chili Verde, (recipe to follow)
1/2-cup
onion, quarter
1
handful fresh cilantro, sliced
3
tablespoons olive oil, divided
3
garlic cloves, minced
1
jalapeno, minced
1
teaspoon ground cumin
8
-6-inch corn tortillas
1-cup
grated Monterey jack cheese or jalapeno cheese
2
avocados, peeled and cubed
TOMATILLOS VERDE RECIPE:
1
Pound tomatillos, husked and rinsed
1/2-cup
onion, chopped
1
head of garlic clove, separated and peeled
2
jalapenos, whole
A
handful cilantro leaves
1
tablespoon EACH lime and lemon juice
1
teaspoon brown sugar
Salt
and pepper to taste
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1.
On
a baking sheet place, tomatillos, onion, garlic, and jalapenos.
2.
Add
1 tablespoon olive oil and season with salt and pepper.
3.
Bake
until browned and softened about 15-20 minutes.
4.
When
cool place in a food processor and pulse a few times.
5.
Add
cilantro, cumin, juices, brown sugar and season with salt& pepper.
6.
Pulse
and add 1 tablespoon olive oil, until the mixture is fully incorporated but not
pureed.
7.
Meanwhile
combine lettuce, 1 teaspoon olive oil in a bowl.
8.
In
another bowl combine cooked beans and salsa Verde in a bowl.
9.
Coat
each side tortilla with cooking spray.
10.
Place
on a baking sheet and place 1/3 of bean mixture on top of each tortilla and sprinkle
3 tablespoons cheese on each.
11.
Bake
10 minutes.
12.
In
a fry pan heat 1 tablespoon olive oil and crack eggs into a fry-pan over
medium-heat reduce heat to medium-low and cook undisturbed for 5-7 minutes.
13.
To
assemble, place an egg on top of each tortilla and top with generous 1/4-cup of
the lettuce mixture.
14.
Serve
with avocados. ENJOY DAN: HALLELUJAH!!
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