Recipes

Mini Huevos Rancheros

Mini huevos rancheros are a bite-sized take on the Mexican breakfast favourite. This version uses scrambled eggs instead of fried, making them easier to assemble and eat. Topping tortilla chips with fluffy eggs, zesty salsa, and melted cheese creates a fun, after-school snack. A quick broil at the end melts the cheese and brings all the flavours together.
Serves 6
Prep Time 15 min
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Ingredients

  • 1 tbsp (15 mL) canola oil
  • 12 eggs
  • ¼ cup (60 mL) milk
  • ¼ tsp (1.25 mL) each salt and freshly ground pepper
  • ½ cup (125 mL) shredded Tex-Mex cheese blend
  • 2 tbsp (30 mL) finely chopped chives
  • 40 tortilla chips (1/2 bag)
  • ½ cup (125 mL) roasted red pepper salsa

Instructions

  • Step 1

    Heat oil in large non-stick skillet set over medium heat.

  • Step 2

    Whisk eggs with milk, salt and pepper; pour into skillet. Cook, without stirring, for 1 minute or until starting to set on the bottom. Cook, stirring frequently, for 3 minutes or until small curds set but are still tender.

  • Step 3

    Arrange tortilla chips on a serving platter. Top each chip with scrambled eggs and salsa. Sprinkle with cheese and chives.

  • Step 4

    Broil for 3 minute or until cheese is melted. Serve immediately.

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Makes 40 bites. 

Nutrition Facts

Per serving
Calories50
Fat3 g
Saturated Fat1 g
Trans Fat0 g
Carbohydrate3 g
Fibre0 g
Sugars0 g
Protein2 g
Sodium86 mg

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