Slow-Cooker Huevos Rancheros Recipe
Photo: Lynn Andriani
Serves 8
Nonstick spray
10 eggs
1 cup half-and-half
12 ounces shredded Monterey Jack
1/2 tsp. black pepper
1/2 tsp. ancho chili powder
1 garlic clove, minced
1 (4-ounce) can chopped green chilies, drained
10 ounces taco sauce
8 corn tortillas
Scallions, avocado, cilantro and lime, for garnish
Spray the inside of the slow cooker with nonstick spray.
In a large bowl, beat eggs with half-and-half, 8 ounces of the cheese, pepper and chili powder. Stir in the garlic and chilies. Pour into the slow cooker and cook (covered) on low for 2 hours. Check occasionally to make sure the edges are not burning.
Remove lid and pour taco sauce over the eggs, using the back of a spoon to evenly cover the eggs, as you would sauce on a pizza. Scatter remaining 4 ounces of cheese all over, replace the lid and continue cooking on low for 15 more minutes.
Let cool slightly, then cut into wedges and serve over warmed tortillas. Garnish with sliced scallions and avocado, chopped cilantro and a squirt of fresh lime juice.
Ingredients
Directions
Spray the inside of the slow cooker with nonstick spray.
In a large bowl, beat eggs with half-and-half, 8 ounces of the cheese, pepper and chili powder. Stir in the garlic and chilies. Pour into the slow cooker and cook (covered) on low for 2 hours. Check occasionally to make sure the edges are not burning.
Remove lid and pour taco sauce over the eggs, using the back of a spoon to evenly cover the eggs, as you would sauce on a pizza. Scatter remaining 4 ounces of cheese all over, replace the lid and continue cooking on low for 15 more minutes.
Let cool slightly, then cut into wedges and serve over warmed tortillas. Garnish with sliced scallions and avocado, chopped cilantro and a squirt of fresh lime juice.
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