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Huevos Rancheros Tarts

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Tablespoon Kitchens
Updated May 23, 2017
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This crescent tart is seasoned with chipotle powder and oregano and served with black beans, fire-roasted tomato sauce, cilantro and queso fresco.

More About This Recipe

  • Want your breakfast experience to go from mild to wild? Crack an egg on it. That’s the secret to this new take on the brunch favorite - huevos rancheros. We paired a sunny egg tart with the flavors of huevos rancheros to up the awesome points. The best part is that they only take a few ingredients, making this brunch dish easy like Sunday morning. Serve each egg tart with some beans and sauce. Top with fresh cilantro and queso fresco cheese. Add a few slices of avocado and dig in.

Huevos Rancheros Tarts

  • Prep Time 20 min
  • Total 40 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon kosher (coarse) salt
  • 4 eggs
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained
  • 1/4 cup chopped onion
  • 1 clove garlic, peeled
  • 4 tablespoons chopped fresh cilantro
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/2 cup crumbled queso fresco cheese
  • Avocado slices, if desired
Make With
Pillsbury Crescents

Instructions

  • Step 
    1
    Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
  • Step 
    2
    In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
  • Step 
    3
    Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
  • Step 
    4
    Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
  • Step 
    5
    Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
  • Step 
    6
    For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.

Nutrition

No nutrition information available for this recipe
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