Huevos Rancheros Tarts

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2

teaspoon dried oregano leaves

1/2

teaspoon chipotle chili powder

1/4

teaspoon kosher (coarse) salt

4

eggs

1

can (14.5 oz) Muir Glen® fire roasted tomatoes, undrained

1/4

cup chopped onion

1

clove garlic, peeled

4

tablespoons chopped fresh cilantro

1

can (15 oz) Progresso® black beans, drained, rinsed

1/2

cup crumbled queso fresco cheese

Avocado slices, if desired

• 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Separate dough into 4 rectangles on cookie sheet. Firmly press perforations to seal. For each rectangle, roll edges toward center and form a 3 1/2-inch diameter round with a 1/2-inch rim. Press rim firmly to seal.
• 2 In small bowl, mix oregano leaves, 1/4 teaspoon of the chipotle chili powder and the salt. Sprinkle over dough rounds. Break 1 egg in center of each dough round. (Egg may run over slightly.)
• 3 Bake 16 to 18 minutes or until egg whites and yolks are firm, not runny.
• 4 Meanwhile, in blender, place tomatoes, onion, garlic, 2 tablespoons of the cilantro and remaining 1/4 teaspoon chipotle chili powder. Cover; blend until smooth. In 2-quart saucepan, heat tomato mixture over medium-high heat 4 to 5 minutes or until hot.
• 5 Remove and reserve 3/4 cup mixture from saucepan; cover to keep warm. Add beans to remaining mixture in saucepan. Cook over medium-high heat 5 minutes, stirring frequently, mashing beans slightly with back of wooden spoon until slightly thickened.
• 6 For each serving, place about 1/3 cup bean mixture on plate with egg tart. Serve with reserved sauce, cheese, avocado slices and remaining 2 tablespoons cilantro.