Breakfast / Brunch
Huevos Rancheros Cups
These Huevos Rancheros Cups have a lot more to them than meets the eye. Filled with zesty beans and tomatillos, then topped with melty pepper Jack and a perfectly cooked egg, these cups are a delightful breakfast package. Lastly, slice up an avocado and spoon on some Pico de Gallo Verde for a surprise in every bite.
Test Kitchen Tip
The parbaked, unfilled tortillas can be made up to one day ahead. Just keep them in the muffin tin and cover with foil.
Preheat oven to 350°. Coat the outside of six 6-oz. custard cups with nonstick spray.
Brush both sides of tortillas with 1 Tbsp. oil; season with salt. Line 6 cups of a jumbo muffin tin with tortillas; press prepared custard cups inside to set the shape. Bake tortilla cups until beginning to brown, 20 minutes, rotating halfway through. Remove muffin tin from oven; increase temperature to 425°.
Meanwhile, sweat onion and poblano in remaining 2 Tbsp. oil in a saucepan over medium heat until softened, about 10 minutes. Stir in garlic and oregano; cook until fragrant, 1 minute. Add tomatillos; cook until they begin to release their liquid.
Add pinto beans, black beans, and broth. Cook and mash beans and tomatillos with a potato masher until fairly smooth; stir in zest and season with salt. Remove custard cups from tortilla cups.
Scoop ½ cup bean mixture into each tortilla cup; top each with 2 Tbsp. cheese and bake until cheese melts, 5 minutes.
Pleat the tortillas so they fit snugly into the muffin tin wells and so they’re the right size for the filling.
Custard cups hold the pleated tortillas in place. Coat bottoms with nonstick spray so they don’t stick.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 8g 40%
Cholesterol 196mg 65%
Sodium 1018mg 42%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.