Huevos Rancheros Tarts

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.

Prep Time



Total Time






can (8 oz) Pillsbury® refrigerated crescent dinner rolls
teaspoon dried oregano leaves
teaspoon chipotle chili powder
teaspoon kosher (coarse) salt
can (14.5 oz) Muir Glen® fire roasted tomatoes, undrained
cup chopped onion
clove garlic, peeled
tablespoons chopped fresh cilantro
can (15 oz) Progresso® black beans, drained, rinsed
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 195mg;
  • Sodium 1330mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 18g;
Percent Daily Value*:
    • 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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.