Huevos Rancheros with Salsa
- Number of Servings: 1
Ingredients
Huevos Rancheros:1 egg per serving1 low-carb or whole wheat tortilla per serving1 serving canned chopped green chilis 2 T fresh salsa per serving (see directions) 1/4 tomato, chopped fine 1/4 medium onion, chopped fine 1/4 Anaheim or jalapeno pepper, depending on taste, chopped fine 1/4 garlic clove, minced juice of 1/4 lemon 1/4 T lemon zest 1 T finely chopped fresh cilantro
Both salsa and rancheros recipes are calculated for 1 serving, but easily expanded to accomodate more. Like salsa? Make a larger batch and keep in the fridge for seasoning all sorts of things during the week!
Salsa:
Mix together tomato, onion, chili pepper, garlic, lemon juice, lemon zest and cilantro. Reserve 2 T per serving for this recipe, and refigerate the rest for later use.
Huevos Rancheros:
In a dry (no oil) non-stick skillet, brown tortilla on each side. Place on a plate, set aside. In small saucepan, combine green chiles and salsa, place over medium-low heat just to warm sauce. In same skillet used for tortillas, use cooking spray for egg(s), or can cook without. Cook egg to desired doneness (I love over-medium for this dish!) Once cooked, slide over tortilla, cover with warm sauce, and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TAZANGEL36.
Salsa:
Mix together tomato, onion, chili pepper, garlic, lemon juice, lemon zest and cilantro. Reserve 2 T per serving for this recipe, and refigerate the rest for later use.
Huevos Rancheros:
In a dry (no oil) non-stick skillet, brown tortilla on each side. Place on a plate, set aside. In small saucepan, combine green chiles and salsa, place over medium-low heat just to warm sauce. In same skillet used for tortillas, use cooking spray for egg(s), or can cook without. Cook egg to desired doneness (I love over-medium for this dish!) Once cooked, slide over tortilla, cover with warm sauce, and enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user TAZANGEL36.
Nutritional Info Amount Per Serving
- Calories: 251.4
- Total Fat: 9.2 g
- Cholesterol: 212.5 mg
- Sodium: 807.4 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.3 g
- Protein: 11.2 g
Member Reviews
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UCONNGIRL98
2100 calories, whoa! - 3/14/07
Reply from TAZANGEL36 (8/12/09)
the recipe calculator incorrectly assigned a large number of calories to the enchilada sauce; this has been corrected using the label on the sauce can. The recipe is 250 calories per serving. Hope that helps!