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Huevos Rancheros

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Spice up your morning with this traditional Mexican breakfast.  A simple dish packed with flavor.

Shopping List:

4 links
 Isernio’s Chorizo, removed from casings
4 cups tomato salsa – homemade or purchased
2 Tb. chipotles in adobo sauce, chopped
8 eggs
1/4 cup vegetable oil, divided
8 flour tortillas
1 15 oz. can black beans, drained and rinsed
2 cups shredded cheddar or Mexican blend cheese
1/4 cup chopped fresh cilantro

Let's Cook

Sauté Chorizo in a skillet over medium heat, breaking up with a flat wooden spoon, until it just loses its pinkness; do not brown.
While the Chorizo cooks, simmer salsa and chipotles in a large sauté pan over medium heat. With a large spoon, make 8 wells in the salsa and gently drop one egg into each well, so the whites are contained. Cover the pan and poach eggs 7 to 10 minutes.
Heat 1 Tb. vegetable oil in another skillet over medium heat. Add a tortilla to the pan, then top with ½ cup beans and ½ cup cheese, then cover with a second tortilla. Brown on one side for 1-2 minutes, then turn over and cook another 1-2 minutes, or until cheese melts. Remove from pan and keep warm. Repeat with remaining oil, tortillas, beans and cheese. Cut each quesadilla into 4 wedges.
To serve, arrange 4 quesadilla wedges on each plate. Top with 2 poached eggs, salsa, and Chorizo. Then sprinkle with cilantro.