wavy rancheroos

Name: Wavy Rancheroos
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: French
Ingredients: 3 small flour tortillas; 6 - large eggs; 1/2 cup(s) milk; 1 1/2 cup(s) cheddar cheese, shredded (I use Cabot 50% reduced fat jalapeno); 1/2 can(s) green chiles, chopped (4.5 oz); 1/8 teaspoon(s) ground cumin; 1/8 teaspoon(s) ground red pepper

(5 RATINGS)

1.07K Pinches 8 Photos

Candace Karu

Cape Elizabeth, ME

Updated on Aug 6, 2010

My friend Rachel loves Huevos Rancheros, which she calls Wavy Rancheroos. This breakfast pie is a nod to her favorite dish.

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Blue Ribbon Recipe

Spicy, flavorful and very satisfying, these fluffy Rancheroos are great any time of the day. I top mine off with a little salsa and sour cream.... mmmm, good!

— The Test Kitchen

prep time 20 Min

cook time 40 Min

method Bake

yield 4-6 serving(s)

Ingredients

3 small flour tortillas
6 - large eggs
1/2 cup milk
1 1/2 cups cheddar cheese, shredded (I use Cabot 50% reduced fat jalapeno)
1/2 can green chiles, chopped (4.5 oz)
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper

How To Make wavy rancheroos

Step 1

Preheat over to 350º. Arrange tortillas in a 10" deep dish pie plate.

Step 2

In a large bowl beat eggs and milk together, adding chiles and spices.
Step 3

Sprinkle 1/3 of the cheese on the tortillas. Pour half the egg mixture over the cheese. Add 1/3 more cheese, then the remainder of the egg mixture. Top with the rest of the cheese.
Step 4

Cook for 30 - 45 minutes, until the tortilla crust is browned and the egg mixture is golden and set. Let stand for 10 minutes before serving - it will deflate a bit - and serve with salsa, sour cream or guacamole.
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