This jam made from fresh peaches and habaneros is both hot and sweet, making it the ideal side dish for many different dishes. Peaches from Palisade were utilized.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 corn tostada shells
- 1 (16 ounce) can refried beans
- 2 cups shredded Cheddar cheese, divided
- 1 (7 ounce) can chipotle peppers in adobo sauce
- ½ (8 ounce) jar salsa
- 2 cups chopped fresh cilantro, divided
- 1 (15 ounce) can black beans, drained
- 1 tablespoon butter, or as needed
- 8 eggs
Instructions
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutrition Facts
| Calories | 735 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 448 mg |
| Dietary Fiber | 17 g |
| Protein | 42 g |
| Saturated Fat | 19 g |
| Sodium | 1744 mg |
| Sugars | 2 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I decided to go with tortilla on side, and switched to garlic sauce. Heavy in garlic, of course. I like to fry eggs with a touch of tabasco, and it does work its way in fine in this dish.
Easy and a great recipe. Next time I would add more salsa to the Adobe mix and a little bit on top.
the ingredients work well together but the egg can get way over cooked – assemble the chipotle and cilantro as described – then put black beans on the tortillas and top with chipotle sauce and bake to melt the cheese and warm the beans – cook egg on the stove top and then add on top of the tortillas when cooked
Oh yes! Chipotle topping is hot so back off if you (like me) are a softie when it comes to hot & spicy.
My favorite!! I added steak and shrimp.
Delicious! My wife absolutely loved it. I had to make some mods with canned tomatoes, garlic powder, and Pico powder, since I had little salsa and cilantro. It was easy to make, and I kept the eggs runny (my wife’s favorite) by only baking 5 min. Next time, I may first bake the tortillas/beans/cheese for five min, then add the eggs and additional cheese for another 3-4 min…. Regardless it was great. I’d attach a picture, but Dinner Spinner keeps hanging on me when I do.
I did not use refried beans because I am vegetarian, and I put the black beans on the side. I also did not bake, I fried the egg on the pan and then took a tortilla and picked up the egg and slid it under. I also used tortilla instead of tostada shells.
For context: Huevos rancheros is one of my favorite things. I’ve tried various ways of making it, but I always end up thinking that my favored hole-in-the-wall place does it better. We’re Catholic, so during Lent (the 40 days before Easter) we only eat meat at the principal meal, which for us is dinner. Huevos is the perfect meatless yet filling lunch. The nice thing about this recipe is that you can still get the satisfaction that huevos rancheros brings, without having to go to the teouble of making the ranchero sauce. That’s always the hard part for me. Being pregnant, I have a lower tolerance for spice than I usually do, but my husband can’t get enough of the burn. Last time I made huevos, I used chipotle peppers in adobo sauce to make the sauce, and I couldn’t touch it! ?? So, this time all I had to do was substitute the chipotle peppers with a can of mild green chiles and put some Cholula on the table, and we were both happy. Herdez mild tomatillo salsa worked great with the chiles to make the sauce. The only other two changes I made: 1) using corn tortillas, not tostada shells, because it was what I had. I fried them lightly in oil before putting them on the cookie sheet 2) using a 23 oz. can of pinto beans instead of refried and skipping the black beans… again, using what I had. #coronavirusquarantine Note: Given the high oven temperature, I’d say don’t let them cook a second more than 10 minutes. In sum: No, this isn’t your abuelita’s authentic recipe
I forgot the black beans and the peppers, but the recipe was still very tasty. I will add black beans next time. the only thing I changed was I baked the tostadas for only 4 minutes. I’m pretty sure they would have burned otherwise. The cheese was completely melted at 3 minutes at 500 degrees. Next time I will use 400 degrees for a bit longer.
If you bake at 500 F for 10 minutes, they will be burned to a crisp. Bake at 350 for 5 minutes and check on them.
This came out great. I couldn’t find Cilantro at the local store so not sure if that would have made any difference. Also I partially cooked the eggs on the stovetop as I was concerned the eggs would be over cooked. This recipe got a thumbs up from my family.
Fabulous – Spicy- but really really good. Followed the recipe – excluded Cilantro as no one my house really likes it. As others indicated, the Black Beans are not necessary the dish is filling itself without them and I would fry my eggs for maybe a one less minute as they were a bit more cooked than I like. All in all, great breakfast and easy to serve to a large group at once.
We’ll be making this again!
VERY DELICIOUS!!
Holy guacamole this is spicy! And I like spicy! I added more salsa to the chipotle mixture and added sliced avocados on the top. Also made my own tostadas. Good recipe. Will make again but use less Chipotle’s. Thank you!
out of corn tortillas so I fried up a corn tortilla – also didnt want to heat oven to 500 degrees for 1 minute of cooking so I left the eggs just under done in the skillet and finished in the microwave to melt the cheese and finish the eggs – wonderful meal
I followed this recipe exactly. I just wish I’d had more people over to eat this recipe. It was A LOT of food but we definitely won’t have to worry about breakfast for the next couple of days. Saved!
This recipe was great! Very tasty with refried beans and everything! One thing I would change next time is just crack the egg right on the tostada and refried beans. I cooked mine beforehand as instructed and they came out with the yolks nearly fully cooked and I like mine runny. To each their own though! Also, I just bought some fancy-ish salsa from Walmart and spooned it one the tostadas after they were done baking. Still good! Another thing, I actually just bought corn tortillas instead of tostadas and put a little butter on the bottom of them then baked them. All of the tostadas at Walmart looked like they were already broken but with this method they still came out flavorful and crunchy!
So easy and so delicious. I have been wanting huevos rancheros since I visited a friend in Albuquerque about a year ago, and these hit the spot!
Fantastic!! The hubs loves sausage so added cooked hot jimmy dean sausage to beans also lowered temp to 465 as we like our egg yolks runny – then followed recipe to the tee. Huge hit for Father’s day breakfast – and so filling!!!
Pretty great recipe. I’m only a fan of salsa if I buy it from authentic mexican markets. I don’t like any of the name brand salsa stuff so if you’re like me, I suggest replacing the salsa with soy chorizo. It was very good made that way.