Ranchero Eggs With Chilies Recipe


MethodMain Ingredient


 Butter/Margarine2 Tablespoon
 Finely chopped green pepper1⁄4 Cup (4 tbs)
 Finely chopped onion1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), pressed / finely chopped
 Canned tomatoes28 Ounce (1 Can)
 Canned chilies3 Ounce, drained and mashed (1 Can)
 Salt3⁄4 Teaspoon
 Pepper1⁄2 Teaspoon
 Monterey jack cheese/Cheddar cheese1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1400 Calories from Fat 789

% Daily Value*

Total Fat 93 g143.5%

Saturated Fat 45.1 g225.3%

Trans Fat 0 g

Cholesterol 1453 mg484.3%

Sodium 5090.2 mg212.1%

Total Carbohydrates 73 g24.5%

Dietary Fiber 18.7 g74.9%

Sugars 7.9 g

Protein 81 g162.6%

Vitamin A 216.9% Vitamin C 295%

Calcium 127.9% Iron 100.3%

*Based on a 2000 Calorie diet


1. Combine butter, green pepper, onion and garlic in a 10"x 6"x 2" oblong baking dish. Microwave, uncovered, at Time Cook (power level 10) for 5 minutes, or until vegetables are fairly tender-crisp, stirring twice. Stir in tomatoes, mashing with a fork to break up, along with chilies, salt, and pepper. Cover and microwave at Time Cook (power level 10) for 5 minutes, stirring once.
2. Break eggs into the tomato mixture along the edge of the dish. Using a toothpick, pierce each egg yolk. Cover. Microwave at Time Cook (power level 7) for 4 1/2 to 6 1/2 minutes, or until eggs are done to taste, rotating the dish 1/2 turn after 2 minutes' cooking time. Sprinkle with cheese, cover, and let stand 5 minutes before serving.