MONDAY RECIPE POST - A HEALTHIER VERSION OF HUEVOS RANCHEROS

Huevos Rancheros, a healthier version.

Servings: 2

Calories per serving: 385

1 medium tomato, chopped

1/4 of a white onion, chopped
1 garlic clove, chopped
1 to 2 tablespoon of cilantro
1 to 2 teaspoons canola oil
1/4 plus 1/8 teaspoons of salt
2 (6 inch) corn tortillas
4 large eggs
Freshly ground pepper to taste
2 tablespoons of reduced-fat sour cream
1/2 cup refried beans, warmed on the stove
1/2 an avocado, diced
1/4 cup shredded Monterey Jack cheese

In a blender or food processor combine the tomato, onion, garlic and 1 tablespoon of cilantro until almost smooth.

Heat 1 teaspoon of oil in a saucepan over medium-high heat.  Add the tomato mixture and cook until thickened, about 3 to 4 minutes.  Stir in 1/4 teaspoon of salt and set aside.

Heat 2 teaspoons of oil over medium-high heat in another large skillet and cook tortillas about 5 to 10 seconds on each side, until softened.  Set on paper towels to drain.  

Break the eggs into the same skillet over medium heat and cook to desired degree of doneness (cover the skillet if you like the yolk firm).  Season with 1/8 teaspoons of salt and pper. 

Dip each tortilla in the tomato sauce and place in the middle of a plate.  

Spread half of the beans over each tortilla, top with fried eggs, and then spoon over the remaining sauce.

Garnish with sour cream and avocado, sprinkle with cheese and 2 tablespoons of cilantro, and serve.

Nutritional information:

(For 1/2 of recipe) 385 calories; 31 g. carbohydrate; 18 g. protein; 22 g. fat (6 g. sat); 8ng. fiber; 865 mg sodium.

To be honest we were rather skeptical when we saw this recipe, but we decided to give it a go.  Happily we both said how much we enjoyed it, and yes we were a little surprised.  

Okay, so it's not like the Huevos Rancheros I ate in New Mexico on our last road trip out west, where as I ate my meal a single tear made its way slowly down my cheek.  I am not one for hot dishes - this healthier version is not hot at all - but that meal in New Mexico was so good I didn't notice the tear as I ate my authentically made Huevos Rancheros, complete with a red and green chili sauce.  To hub's great amusement he pointed out the tear.  My mouth was on fire some also, but not very difficult to take.  That dish was memorable, and oh so good.  

So, I got my wish, I had tried a local specialty, which is what I wanted to do all along our journey and I was not going to leave New Mexico without trying something authentic, something special.  And this one was one of the best I had on the whole journey, not only for the experience but for our surroundings, a truly authentic Huevos Rancheros.

I found this healthier version online.  I lost the web address before I could make a note of it unfortunately.  The prep was a bit fiddly to start off with but I think we have the hang of it now and next time it will go faster.  

We thought next time we would add extra chopped tomato and also sliced green onions to put on the top, along with the cilantro.  

We also loved the sauce and would double up on it, and maybe eat any leftovers with another meal.  It would go with quite a few  recipes.  

And no, there was no crying here, not even a single tear.  My mouth was not on fire, no chili to contend with this time round.  

This is traditionally a breakfast dish but we enjoyed it at supper time.