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Huevos Rancheros Tarts

For a new take on huevos, try your eggs baked right in a pastry. This dreamy crescent tart is seasoned with chipotle powder and oregano and served with black beans, fire-roasted tomato sauce, cilantro and queso fresco. Buenos dias, indeed.

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Prep Time 20 min
Total Time 40 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Queso fresco is a creamy, white Mexican cheese that crumbles easily and can be found in the cheese aisle of most supermarkets. Shredded Monterey Jack cheese can be substituted as well.

Short on time? Serve the egg tarts with purchased salsa and refried beans.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 195mg; 195%;
Sodium: 1330mg; 1330%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 5g 5% Sugars 11g 11% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 2%;
Calcium: 20%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 1/7/2013 9:46:02 AM REPORT ABUSE Jessarae said:

Rating:

Like dkfy said, the eggs were extremely rubbery at the time stated. I would check them after about 8 minutes. Even though it was wasted and we could not eat it - it was a beautiful dish and looked like it would be good if the eggs were done properly!

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