Scrambled Huevos Rancheros

Make your Mexican cuisine night special with these cheesy huevos rancheros made using Old El Paso® Thick 'n Chunky salsa, eggs and jalapeno peppers, ready in just 15 minutes - a perfect dinner.

–

Save & Share

Servings 4

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

7d7c03e6-b533-4d01-bec2-0eb1673e0dcd

ingredients 6
Prep Time 15 min
Total Time 15 min

Ingredients

6: eggs

3: tablespoons milk

2: teaspoons margarine, butter or oil

2: oz. Mexican pasteurized process cheese spread with jalapeno peppers, cut into small cubes (1/2 cup)

4: (7 or 8-inch) flour tortillas, heated

1/4: cup Old El Paso® Thick 'n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 GRILL DIRECTIONS: Heat grill. In medium bowl, combine eggs and milk; beat well.
2 When ready to grill, melt margarine in large skillet on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Add egg mixture. Cook 4 to 6 minutes or until eggs are set but still moist, stirring frequently. Stir in cheese.
3 To serve, spoon eggs onto warm tortillas. Top with salsa; roll up.

EXPERT TIPS

toggle

Expert Tips

Huevos rancheros is Spanish for “rancher’s egg” or country-style eggs. The authentic Mexican recipe calls for fried corn tortillas topped with fried eggs and salsa. Our campsite version is easier for outdoor cooking and eating; the eggs are scrambled with pepper cheese, spooned onto flour tortillas, topped with salsa and rolled up into a neat hand-held meal.

Serve these egg burritos with orange juice and Cinnamon Twist p.72.