Huevos Rancheros Poblanos (Poblano Eggs), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Huevos Rancheros Poblanos (Poblano Eggs)

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 3-4 servings
A delicious roasted poblano sauce ladled over sunny side up eggs with a little melted cheese surprise on a crispy corn tortillas!

Huevos rancheros I could eat anytime of the day or night! These huevos rancheros poblanos with a layer of melted cheese, I crave! Tortillas, eggs and salsa are staples on a traditional Mexican menu. A plate of sunny-side eggs is tasty. But add a crispy tortilla with melted cheese and a warm poblano sauce over the top, and now were really talking. A cooked breakfast, like huevos rancheros poblanos, is mostly prepared on the weekends in our house. It's a time when we can sit and enjoy a meal with family without having to rush out the door to work. In a pinch, you could use your favorite store-bought salsa to prepare this recipe.

Ingredients

  • 3 large poblano peppers
  • 1-2 jalapeño peppers
  • 1/4 white onion
  • 1 clove of garlic
  • cups chicken broth
  • teaspoons Knorr-brand chicken bouillon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • salt to taste
  • Canola or grapeseed oil
  • 6-8 large eggs
  • 6-8 corn tortillas
  • 1 cup Shredded cheese Oaxaca, Chihuahua or Jack cheese
  • 1 avocado sliced into wedges

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Directions

  1. Preheat broiler on high for a few minutes. Remove the stems and seeds from the peppers. If you like a little more heat, leave the seeds in the jalapeños. Place the peppers, onion and garlic on a baking sheet. Broil for 7-10 minutes, turning halfway through cooking time. Place the poblanos in a plastic bag and let cool while they steam.
  2. After 10 minutes, remove the blistered skins from the poblano peppers. Add all poblanos, reserving half of one, to the blender. Also to the blender, add the jalapeños, onion, garlic, broth, bouillon, cumin and pepper. Blend on high until smooth. Taste for salt.
  3. At the same time, you are going to heat 2 large frying pans to medium heat. To each pan, drizzle in 2-3 tablespoons of oil. To one pan, right away, gently crack however many eggs you will be serving into the pan as it heats up. Eggs are best cooked at a steady medium/low heat for 5-7 minutes.
  4. In the other pan, add the corn tortillas, making sure they are spread out evenly. After 1-2 minutes, flip over and cook just until the tortilla begins to crisp around the edges. Add cheese onto each tortilla and cook just until cheese melts. Help the cheese melt faster by putting a lid on the pan. In the other pan, add the corn tortillas, making sure they are spread out evenly. After 1-2 minutes, flip over and cook just until the tortilla begins to crisp around the edges. Add cheese onto each tortilla and cook just until cheese melts. Help the cheese melt faster by putting a lid on the pan.
  5. Add two tortillas, cheese side up to each plate. Top each tortilla with an cooked egg, then ladle on some of the warm poblano sauce. Finely dice the reserved poblano pepper. Garnish with diced poblano and avocado slices,

Chef Notes

This poblano sauce is delicious for your favorite enchilada recipe, enchiritos, chimichangas or chilaquiles! Strain through a wire-mesh strainer for an extra smooth and silky sauce!

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