Skip to Content
Menu

Huevos Rancheros Tarts

  • Save Recipe
  • Prep 20 min
  • Total 40 min
  • Ingredients 12
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
For a new take on huevos, try your eggs baked right in a pastry. This dreamy crescent tart is seasoned with chipotle powder and oregano and served with black beans, fire-roasted tomato sauce, cilantro and queso fresco. Buenos dias, indeed.
By Pillsbury Kitchens
Updated Oct 16, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon kosher (coarse) salt
  • 4 eggs
  • 1 can (14.5 oz) Muir Glen™ fire roasted tomatoes, undrained
  • 1/4 cup chopped onion
  • 1 clove garlic, peeled
  • 4 tablespoons chopped fresh cilantro
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/2 cup crumbled queso fresco cheese
  • Avocado slices, if desired

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
  • 2
    In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
  • 3
    Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  • 4
    Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
  • 5
    Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
  • 6
    For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.

Tips from the Pillsbury Kitchens

  • tip 1
    Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Shredded Monterey Jack cheese can be substituted as well.
  • tip 2
    Short on time? Serve the egg tarts with purchased salsa and refried beans.

Nutrition Information

450 Calories, 22g Total Fat, 18g Protein, 45g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
195mg
66%
Sodium
1330mg
55%
Potassium
160mg
4%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
22%
Sugars
11g
Protein
18g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved