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How to make it

  • Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix. See Photo
  • Make the sauce: Heat a large skillet over medium-high heat See Photo. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth. See Photo
  • Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm.
  • Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired.
Homemade Tortilla chips with Ranch seasoning mix.   Close
Cannellini Beans rinsed and draining.   Close
Getting ready to blend the sauce.   Close

Reviews & Comments 2

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  • elgourmand 8 years ago
    Okay, when you said "homemade tortilla chips" I thought we were going to start with masa de harina. I don't mind going the easy route though. There have to be a zillion recipes for Huevos Rancheros around. This looks a pretty up market job but should be very nice. I like the tortilla chip modification for a change up. I reckon you need a bit more aguacate here but that's just me. Nice post. RJ
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  • cuzpat 8 years ago
    Yum!! good!
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