Huevos Rancheros

  • SERVES:
    18
  • PREP TIME:
    18
    minutes
  • BAKE TIME:
    15
    minutes
  • TOTAL TIME:
    23-25
    minutes

ingredients

  • 1 Package TENDERFLAKE Mini Tart Shells
  • 1 Tablespoon (15mL) Olive Oil
  • 1 13.45 oz (398 mL) Can of Pinto Beans
  • 2/3 Cup (90g) Chopped Cilantro
  • 1 Teaspoon (5 mL) Ground Cumin
  • 18 Quail Eggs
  • 3⁄4 Cup (96 g) Monterey Jack Cheese - grated
  • 1 Cup (250 g) Pico de Gallo Sauce
  • 2 – 3 Teaspoons (10-15 mL) Chipotle Hot Sauce

directions

  1. PREHEAT oven to 375°F (190°)
  2. Bake TENDERFLAKE Mini Tart
  3. Shells according to package directions
  4. In a mixing bowl, combine Pinto Beans, Olive Oil, 1/3 Cup Cilantro, Cumin and mash together with a fork
  5. Divide evenly and spoon Bean mixture into each baked TENDERFLAKE Mini Tart Shells
  6. Add one Quail Egg to each Tart Shell and top w/ Cheese
  7. Return to oven and bake uncovered for 8-10 minutes until the whites are firm to the touch
  8. Meanwhile mix together Pico de Gallo w/ the remaining 1/3 Cup Cilantro and Chipotle Hot Sauce
  9. Top each egg with above mixture and serve hot immediately