Phyllo Wrapped Huevos Rancheros


·         2 tablespoons butter

·         8 eggs, lightly scrambled

·         6 sheets phyllo dough

·         Bread crumbs

·         1/2 stick melted butter

·         1 (14-ounce) can black beans, drained and divided

·         1 cup crumbled queso fresco or Monterey Jack cheese

Ranchero Sauce:

·         3 tablespoons olive oil

·         1/2 onion, diced

·         2 tablespoons minced garlic

·         1 (15-ounce) can diced fire roasted tomatoes

·         1 (4-ounce) can diced green Anaheim chiles

·         1 chipotle in adobo sauce, minced

·         1 teaspoon adobo sauce

·         1 teaspoon ground cumin

·         1 teaspoon salt

·         1 teaspoon freshly ground black pepper

·         1/2 bunch cilantro, leaves chopped, for garnish

Zesty Guacamole:

·         2 ripe avocados, halved, pitted and flesh diced

·         1 lime, zested

·         2 limes, juiced

·         2 tablespoons chopped cilantro leaves

·         1 teaspoon salt

·         1 teaspoon freshly ground black pepper


Preheat the oven to 450 degrees F.

Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven.

Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.

Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.

Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.

Ranchero Sauce:

In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm.


·         Mix all the ingredients together in a small bowl.

To assemble dish:

Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.

2 comments (Add your own)

1. Dopo wrote:
Dad's Meatloaf recipe About 5 pnudos of Hamburger Four EggsReal garlic wedge's about put as taste about 4 of wedges cut into small pieces About a half of Onion if you use a small onion cut into small piecesAbout one and half tablespoon of Season all Put about three tablespoon of Wuerze sauce Put about one cup of Ketchup depends on how dry the meat is make sure it just moist enough. About a half teaspoon of Salt and Pepper Put About between 30 to 40 Crackers it depend how moist the meat is make sure that you crush them into small pieces Then mix the ingredients all together, after you done so put the meatloaf in a pan. Make sure that you foil to keep it away from sticking to the pan.Preheat the oven 340 Fahrenheit, after the oven has reached the correct temperature. Bake the meatloaf until all most done, then add ketchup on top .Put it back into the oven and finish baking it until done. P.S. Dad say's to tell you'll to enjoy the meatloaf

Fri, April 27, 2012 @ 6:58 PM

2. ldkconaaag wrote:
9Y1NY9 uwhqbsswczws

Sun, April 29, 2012 @ 2:41 PM

Add a New Comment


Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.