HUEVOS RANCHEROS CASSE­ROLE

Hands-on time: 35 min­utes To­tal time: 1 hour Makes: 8 serv­ings

Canadian Living Comfort Food - - Pas­tas & Casseroles -

We’ve sim­pli­fied tra­di­tional huevos rancheros by lay­er­ing the ingredients in a zesty brunch casse­role. As­sem­ble the dish the night be­fore so that, in the morn­ing, all you need to do is crack the eggs, gar­nish and pop the casse­role into the oven.

Red Sauce:

2 tsp light-tast­ing olive oil

1 onion, finely chopped

3 cloves gar­lic, finely grated or pressed

2 tsp chili pow­der

1 tsp ground cumin

2 cups bot­tled strained toma­toes (pas­sata)

1 chipo­tle chili in adobo sauce, seeded and finely

chopped

1 tsp gran­u­lated su­gar

½ tsp dried oregano

¼ tsp pep­per

pinch salt

Casse­role:

6 soft corn or flour tor­tillas (6 inches)

1 can (540 ml) pinto or black beans,

drained and rinsed

3 cups shred­ded Mon­terey Jack cheese

8 eggs

3 green onions, sliced

pinch salt

3 tbsp coarsely chopped fresh cilantro

Red cook Sauce: onion, In stir­ring saucepan, of­ten, heat un­til oil soft­ened,over medium about heat; 5 min­utes. Add gar­lic, chili pow­der and cumin; cook, stir­ring, un­til fra­grant, about 1 minute. Stir in strained toma­toes, chipo­tle chili, su­gar, oregano, pep­per, salt and 1 cup wa­ter; bring to boil. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til slightly thick­ened, about 20 min­utes.

Casse­role: Halve 2 of the tor­tillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) bak­ing dish, spread­ing to coat bottom. Layer 2 of the re­main­ing tor­tillas in op­po­site cor­ners of dish; ar­range 2 of the tor­tilla halves, flat edges fac­ing out, in re­main­ing op­po­site cor­ners to cover bottom of dish. Top with beans, spread­ing evenly. Spoon half of the re­main­ing sauce over top. Sprin­kle with 2 cups of the Mon­terey Jack. Re­peat lay­ers with re­main­ing tor­tillas, sauce and Mon­terey Jack.

Us­ing back of spoon, make 8 shal­low wells in top of casse­role; crack 1 egg into each. Sprin­kle with green onions and salt. Bake in 350°F oven, ro­tat­ing dish half­way through, un­til egg whites are set yet yolks are still runny, 22 to 26 min­utes. Sprin­kle with cilantro.

PER SERV­ING: about 391 cal, 23 g pro, 21 g to­tal fat (10 g sat. fat), 26 g carb (5 g di­etary fi­bre, 4 g su­gar), 230 mg chol, 591 mg sodium, 331 mg potas­sium. % RDI: 37% cal­cium, 20% iron, 22% vit A, 12% vit C, 32% fo­late.

Creamy Chicken and Pea Pasta

Spoon any left­over c h i l i es, l eav­ing space be­tween each, onto a long p i ece of p l as­tic wrap. Then, fold the p l as­tic wrap over to en­close the c h i l i es and twist the wrap be­tween each to form b eads. Freeze in an air­tight con­tainer for u p to

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