Easy Sheet-Pan Huevos Rancheros
Prep 20 Minutes
Total Time 35 Minutes
- 5 cups (1.25 L) corn tortilla chips
- 2 cups (500 mL) shredded Monterey Jack cheese
- 1 can (14 oz/398 mL) Old El Paso™ Refried Beans
- 1 can (127 mL) Old El Paso™ Chopped Green Chilies
- 1 tablespoon (15 mL) from 1 package (24 g) El Paso™ Taco Seasoning Mix
- 3/4 cup (175 mL) sliced roasted red bell peppers (from 285 mL jar), patted dry
- 1/4 cup (50 mL) thinly sliced red onion
- 6 eggs
- 1/2 cup (125 mL) red enchilada sauce (from 794 mL can or 215 mL jar)
- 1 medium avocado, pitted, peeled and diced
- 1/4 cup (50 mL) crumbled queso fresco cheese
- 2 tablespoons (30 mL) chopped fresh cilantro leaves
- Heat oven to 400°F (200°C). Spray 18x13x1-inch (45x33x2.5cm) pan with cooking spray.
- Spread chips on pan in even layer. Sprinkle with 1 cup (250 mL) of the Monterey Jack cheese. In medium bowl, mix beans, chilies and taco seasoning mix. Gently spoon mixture evenly over cheese; sprinkle with remaining 1 cup (250 mL) Monterey Jack cheese. Top with roasted peppers and red onion.
- Make 6 (2-inch/5 cm diametre) evenly spaced holes in chip mixture, exposing bottom of pan. Bake 10 minutes.
- Remove pan from oven. Gently crack egg into each hole. Drizzle enchilada sauce over entire pan. Bake 10 to 13 minutes or until egg yolks are set and whites are firm. Top with avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
- To avoid accidentally breaking a yolk on the baking sheet, crack each egg into a small bowl first and then gently slide onto the baking pan.
- Make sure the roasted peppers are thoroughly patted dry with paper towels. This will keep chips nice and crunchy.
- Crumbled feta cheese can be used instead of queso fresco.
- If you don’t have enchilada sauce, you could use Old El Paso™ Taco Sauce or Old El Paso™ Thick N’ Chunky Salsa instead.