Huevos Rancheros Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Green chilies | 1 Can (10oz), diced | |
| 1 large tomato, peeled, coarsely chopped, and drained | ||
| 2 tablespoons minced onion flakes | ||
| Eggs | 6 | |
| Milk | 6 Tablespoon | |
| Garlic powder | 1/8 Teaspoon | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Chopped fresh parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place butter in oval microproof dish or pie plate and cook on HI, 1 minute.
Swirl butter to coat bottom.
Add chilies, tomato, and onion and cook on HI, 2 minutes.
Beat eggs, milk, garlic powder, salt, and pepper in medium bowl.
Pour over tomato mixture.
Cook on HI, 5 minutes, or until eggs are barely set, stirring outer edge of egg mixture toward center several times.
Sprinkle with cheese and continue to cook on HI, 1 to 2 minutes, or until cheese is melted.
Sprinkle with parsley.
Swirl butter to coat bottom.
Add chilies, tomato, and onion and cook on HI, 2 minutes.
Beat eggs, milk, garlic powder, salt, and pepper in medium bowl.
Pour over tomato mixture.
Cook on HI, 5 minutes, or until eggs are barely set, stirring outer edge of egg mixture toward center several times.
Sprinkle with cheese and continue to cook on HI, 1 to 2 minutes, or until cheese is melted.
Sprinkle with parsley.
Chef
