This is so delicious! The Ranchero sauce is so bright and flavorful. This has quickly become a family favorite!
1 tablespoon vegetable oil
1 cup chopped white onion
1 cup chopped red bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 tablespoon minced jalapeno, seeded if you want less heat
1 teaspoon minced garlic
1 cup chopped tomatoes and their juices
3/4 cup chicken broth
3 tablespoons cilantro
2 teaspoons vegetable oil
6 corn tortillas
1/2-1 cup warm refried beans
Pepper Jack Cheese, shredded (about 1 1/2 cups)
Sliced avocados or guacamole
To make the Ranchero Sauce: In a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, cook, stirring, for 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the chicken broth and simmer until thickened, about 15 minutes. Remove from the heat and puree in a blender until smooth. Stir in cilantro and adjust the seasonings to taste. Cover and keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown, about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm and repeat with remaining oil and tortillas.
In a medium nonstick skillet, melt 1 tablespoon butter, over medium high heat. Break two to four eggs (depending on the size of your skillet) and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes. Repeat with remaining eggs.
Place 1 warm tortilla on each plate and spread each with 2 tablespoons of warm refried beans. Place an egg on top of each tortilla and top with warm Ranchero Sauce. Serve immediately. Serve with sliced avocados or guacamole.
Recipe adapted from Emeril Lagasse