Huevo con Queso Ranchero en Chile De Mi Rancho A Tu Cocina

Ingredients

• 2 pieces Poblano Chiles (roasted, skin removed, sliced into strips)
• 100 g Ranchero Cheese (soft Mexican cheese, cut into small cubes)
• 10 large Eggs (room temperature)
• 5 medium Tomatoes (diced)
• 10 pieces Guajillo Chilies (small) (thin, roasted lightly)
• 1 medium Onion (peeled and diced)
• 200 g Garlic (about 12 cloves, minced)
• 2 tbsp Vegetable Oil (for sautéing)
• 1 cup Water
• 1 tsp Salt (or to taste)

Instructions

1. Roast the Poblano Chiles

   Place the poblano chiles directly over medium‑high flame or under a broiler, turning until the skins are blistered and blackened (about 5 minutes). Transfer to a bowl, cover with a plate, and let steam for 2 minutes, then peel off the skins, remove seeds, and slice into thin strips (rajas).

   Time: PT5M

2. Prepare the Aromatics

   Dice the onion, mince the garlic, and dice the tomatoes. Set aside.

   Time: PT5M

3. Sauté Onion, Garlic, and Tomato

   Heat 2 tbsp vegetable oil in a saucepan over medium heat. Add the onion and garlic; sauté until translucent (2‑3 min). Add the diced tomatoes and cook until they soften and release juices (another 2‑3 min).

   Time: PT5M

   Temperature: Medium

4. Add Poblano Strips and Simmer

   Add the roasted poblano strips to the saucepan, pour in 1 cup water, and season with 1 tsp salt. Bring to a gentle boil, then reduce heat and simmer for 3‑4 minutes so the flavors meld.

   Time: PT4M

   Temperature: Medium

5. Warm the Guajillo Chilies

   While the poblano mixture simmers, place the 10 small guajillo chilies in a dry skillet over low‑medium heat for 1‑2 minutes, just to awaken their aroma. Remove and set aside.

   Time: PT2M

   Temperature: Low‑Medium

6. Beat the Eggs

   Crack the 10 eggs into a large mixing bowl, add a pinch of salt, and whisk until just combined (do not over‑beat).

   Time: PT2M

7. Fry the Eggs

   In the large skillet, add a little more oil if needed and heat over medium‑high. Pour the beaten eggs in a single layer. Let them set without stirring for about 2 minutes, then gently flip and cook another 2 minutes until the underside is golden and the center is set but still soft.

   Time: PT5M

   Temperature: Medium‑High

8. Combine Everything

   Transfer the cooked poblano‑tomato mixture onto the plated eggs. Sprinkle the roasted guajillo strips over the top. Finally, scatter the cubed ranchero cheese over the hot eggs; the residual heat will melt the cheese slightly.

   Time: PT2M

9. Serve

   Serve immediately with warm corn tortillas and extra salt if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

2 g