Healthy Huevos Rancheros

Healthy Huevos Rancheros (huevos.... huevos.... just fun to say.) -- this is an unique recipe for me. Why? Well, here's a little Kristen history for you:

• I've never ordered nor eaten Huevos Rancheros (to the best of my memory) before. Ever.
• Till about one year ago, I couldn't stand the sight, smell or taste of eggs. Blech. {Unless they were deviled, and even then there better be alot going on in there.}
• Not far into my first pregnancy I started craving eggs. Scrambled. Runny fried eggs. Boiled eggs. It was the weirdest thing.
• I thought after Baby Q was born, my disdain for eggs would return. But alas... I still find myself occasionally cravings eggs. Sigh. Such a new feeling for me...

Imagine my surprise then when I saw some Huevos online and became obsessed. I thought about it all day at work, figured out what we had on hand at home, planned my quick grocery run - then made these that night for dinner.

My husband just didn't know what to think!

I'm watching my weight, so decided to create this personalized, healthier version of Huevos Rancheros. And you know what - I love it and will make it often. Plus, it is very economical.

Huevos Rancheros

I'm not listing quantities, as this is incredibly easy to alter depending on desired servings.

Salsa

• Tomato
• Onion
• Garlic
• Jalapeno
• Cilantro
• Lime

1. Adjust quantities to fit your desired taste and 'hotness.'
2. Carefully slice and chop tomato into chunks; add to a medium bowl. Finely chop garlic and onion - I don't like biting into huge chunks - add to bowl.
3. Be weary of the jalapeno - after a jalapeno juice in the eye/contact experience recently, jalapenos scare me. So watch it - they're mean. I finely chopped the tip of the pepper - the mildest part, and no seeds. Toss in the bowl.
4. Zest and juice the lime into your salsa. Lastly, add your cilantro. We adore cilantro in our house so I used a lot and kept it pretty large in size.
5. Toss all ingredients and set aside. If you are able to make this in advance the flavors will become much stronger - just be sure to keep covered in the fridge.

Huevos

• Eggs
• Oil
• Butter

1. I prefer cooking with an oil & butter combo, the flavor is wonderful. Drizzle 3-4 tb olive oil in a medium skillet, add 1 tb butter. Turn to medium-high heat.
2. Once oil is hot (test with a bit of water to see if it sizzles, do NOT let you olive oil smoke.) carefully add your egg. Let sit for a couple moments, then using a spatula gently 'swoosh' oil onto the top of the egg. Continue in this manner until egg has reached desired consistency. I wanted some runniness in my yolk.
3. Remove from oil and place on a plate covered with a paper towel to help absorb any excess oil.

Assembly of the Rancheros

• Tortillas
• Refried beans
• Fried egg
• Shredded cheese
• Salsa

1. Lightly spray a skillet with non-stick cooking spray. Add a tortilla.
2. Change your mind and cut it in half with a pizza cutter like me.
3. Warm tortilla on both sides. Smear with a couple tablespoons refried beans.
4. Sprinkle on some cheese....
5. Slide on the egg....
6. Continue to warm until cheese melts.
7. Remove and top with fresh salsa!

Enjoy!!

Options:

• Use low-fat or fat-free refried beans. Making your own is a wonderful alternative as well - simply use leftover pinto beans from your crockpot!
• Low-fat or fat-free cheese.
• The egg: Poach, microwave, scramble or cook with non-stick cooking spray.
• There are many tortilla varieties available: low-carb, low-fat, low-calorie, pick your favorite!

Linked to:
Mouthwatering Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Slightly Indulgent Tuesday, Tackle it Tuesday, What’s Cooking Wednesday, Recipe Swap Thursday, Full Plate Thursday, Food on Fridays, Friday Favorites, Foodie Friday, Recipe Swap at The Grocery Cart Challenge