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Huevos Rancheros with Warm Corn Salsa
The most incredible Huevos Rancheros to elevate any brunch. Perfect for a crowd, I will run you through all the steps to make sure all elements of this dish come together with perfect timing!
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Course
Breakfast, brunch
Cuisine
latin
Keyword
huevos rancheros, latin breakfast recipe
Servings
6
Equipment
2 cookie sheets of the same size
medium pan
9x6 baking dish
Ingredients
2
cups
corn
frozen
1
cup
mayonaise
1/2
teaspoon
cumin
1/2
teaspoon
garlic powder
1
teaspoon
chili powder
2
tablespoons
chopped cilantro
*plus more for garnishing
1/3
cup
thinly sliced green onions
about 4
1/2
red jalapeño
de-seeded and sliced thin
1
lime zest and juice
1/4
cup
shredded mozzarella cheese
12
medium size
flour tortillas
1
can
red refried beans
2
tablespoons
ketchup
1
tablespoon
sugar
1
tablespoon
salsa Lizano
*optional
1 1/2
cup
shredded mozzarella cheese
avocado
2
limes
store bought tomato salsa
*optional toppings
sour cream
extra virgin olive oil
salt and pepper
Instructions
For the Warm Corn Salsa:
Preheat the oven to 425°
In a small bowl, combine the mayo, chili powder, garlic powder, cumin, lime zest and juice of 1 lime, and season with salt and pepper.
In a larger bowl, combine the corn, cilantro, green onions and the red jalapeño.
In a larger bowl, combine the corn, cilantro, green onions and the red jalapeño.
Remove the seeds and membranes for less spice.
Pour the mayo mixture on to the corn mixture and mix well.
Grease the baking dish and pour corn mixture in the baking dish.
Sprinkle 1/4 cup shredded cheese all over the top.
Bake for 20 minutes until golden and bubbly.
For the Refried Beans
In a medium pan, melt the butter and a tablespoon of olive oil.
Add the onions and season with salt and pepper.
Cook the onions until they are translucent.
Add the beans and start to incomporate the onions into them.
Add the ketchup, salsa Lizano (if using it) sugar and season with salt and pepper.
Stir in the condiments well. Let the beans come to a simmer until they are soft and not compacted anymore.
Remove from the heat.
For the quesadillas:
Drizzle olive oil to the bottom of the fist cookie sheet.
Line the tortillas and make sure the bottoms are well oiled up.
Spread a scoop (about 1/4 cup) of refried beans on to each tortilla.
Leave about a 1/2 inch of circumference around the edge of the tortilla.
Sprinkle a handfull or so of shredded cheese on top of the beans on every tortilla.
Place another tortilla on top of the cheese and pat down.
Drizzle more olive oil on top of each tortilla.
Place the second sheet pan on top of the tortillas and press down slightly.
Bake in the 425° preheated oven for 3-5 minutes.
Keep a close eye on them as they crisp up quickly.
Prepare the eggs to your preference.
Assembling the Huevos Rancheros:
Place one quesadilla on a plate.
In a small bowl, smash an avocado and season with salt, pepper and a splash of lime juice.
Spread the avocado on top of the quesadilla.
Place the eggs on top of the avocado.
Drizzle the jarred tomato salsa.
Scoop out a generous spoonful of the warm corn salsa and place on top of the eggs and next to the tomato salsa.
Scoop a dollop of sour cream and sprinkle cilantro for garnish.
Enjoy!
Recipe Video Instructions
Notes
I sometimes also garnish with a sprinkle of cotija cheese.