July 17, 2026
URL: https://www.ro-tel.com/recipes/breakfast/chipotle-huevos-rancheros-8572
- Prep time 30 minutes
- Total time 30 minutes
- Servings 4
Ingredients
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PAM® Canola Oil Cooking Spray Pump
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8 corn tortillas (6 inch)
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2 tablespoons canola oil
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1 cup chopped yellow onion
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2 teaspoons chopped garlic
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2 cans (10 oz each) Ro*Tel Diced Tomatoes with Green Chilies & Chipotle Peppers, undrained
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8 eggs
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1/4 cup crumbled Cotija or feta cheese
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1/4 cup chopped fresh cilantro
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1 can (16 oz each) Rosarita® Original Refried Beans, warmed
Nutrition Information
519 calories, 49g carbs
Directions
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Step one
Preheat oven to 300°F. Spray large baking sheet with cooking spray. Place tortillas in single layer on sheet pan, overlapping slightly. Bake 12 minutes or until slightly crisp, turning halfway through.
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Step two
Meanwhile, heat 1 tablespoon oil in large saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in undrained tomatoes and bring to a simmer. Remove from heat and blend until smooth using an immersion blender or carefully pour into a blender container and pulse until smooth.
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Step three
Heat remaining 1 tablespoon oil in large non-stick skillet over medium-high heat. Crack eggs into skillet and cook to desired doneness.
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Step four
To serve, top tortillas evenly with chipotle sauce. Top each tortilla with a fried egg and sprinkle with cheese and cilantro. Serve immediately with beans on the side.