Huevos Rancheros via the Smoky Mountains

M

marilynfl

Moderator
Conduct a stealth raid on the refrigerator:
2 4" white corn tortillas
1 egg
small can of green enchilada sauce
Quesadilla cheese
can refried beans
container of Panera Black Bean soup
par-boiled tiny Yukon potato
avocado
Grainger tomato

dice the potato and spray with PAM in a large non-stick pan. I know, seems redundant but it works
Add 2 tsp veg oil to pan and brown the tortillas. Blot the oil off, top with cheese and when melted, flip over and add more cheese to the other side.
Meanwhile, give the potatoes a toss, then put a blob of refried beans to heat and top with a spoonful of the black beans.
Meanwhile, slice the avocado and tomatoes. Season.

When cheese is melted on the tortillas, spread each one with half the bean mixture. Stack
Cook an egg to your preference.
Add 1/2 can of sauce to pan to reduce.

Add egg to tortilla stack, drizzle with sauce, top with fresh cilantro if so disposed, serve with tomatoes, potatoes and avocados..oh my.

blue pie 2.jpg
 
If you have charred your chiles well then skin can stay on. Otherwise off before freezing is my experience.

LOVE the experience in the areas of town where chiles are being roasted in a hand turned basket over a fire. Smells SO good.
 
judy-mass said:
They are actually easier to peel after you've frozen and defrosted them!
Click to expand...
Not mine. The roasted skin was stuck like I'd used superglue on them. I've pulled the skin off before but that process was roasting/steaming in a bag, pulling off the skin and THEN freezing the bare naked chili. I will never freeze them again without peeling first.

You were much luckier than I was, my friend.
 
I pretty much agree on all peppers--sometimes that skin will separate and other times not. I peel while hot.
 
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