Huevos Rancheros with Salsa Verde, Radishes & Avocado

Huevos Rancheros

with Salsa Verde, Radishes & Avocado

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Huevos rancheros is a classic dish that originated on farms in Mexico. It was traditionally served as a hearty late-morning meal to provide ranchers with the energy they needed for the day. And though it remains a popular breakfast choice, its savory flavors are perfect anytime! Here, we’re building on the classic components of the dish, filling corn tortillas with beans and Oaxaca cheese to make quesadillas and serving them with fried eggs, salsa verde and avocado.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Huevos Rancheros with Salsa Verde, Radishes & Avocado
Title
  • 2 Farm Eggs
  • 4 Corn Tortillas
  • 1¾ cups Pinto Beans
  • 4 oz Queso Oaxaca
  • 1 Avocado
  • 1 Lime
  • 1 oz Radishes
  • 1 Red Onion
  • ½ lb Tomatillos
  • 1 large bunch Cilantro
  • 2 tsps Huevos Rancheros Spice Blend (Chipotle Chile Powder, Ancho Chile Powder, Cumin, Coriander & Garlic Powder)
time-saving
tips & techniques
Queso Oaxaca
How To: Pit an Avocado
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Tear the cheese into bite-sized pieces. Quarter the lime. Halve, pit and peel the avocado. Thinly slice the avocado and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Trim off and discard the ends of the radishes; thinly slice the radishes. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Pick the cilantro leaves off the stems; discard the stems.

Cook the aromatics & make the salsa verde:
2 Cook the aromatics & make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the cooked aromatics to a small bowl. To the pot of remaining cooked aromatics, add the tomatillos and ¼ cup of water. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy. Remove from heat and stir in the juice of 1 lime wedge; season with salt and pepper to taste.

Cook & smash the beans:
3 Cook & smash the beans:

Once the salsa verde has cooked for about 5 minutes, in a large pan (nonstick, if you have one), combine the beans, reserved cooked aromatics and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the beans have softened; season with salt and pepper to taste. Transfer to a bowl. Using a fork, smash the cooked beans. Wipe out the pan.

Assemble the quesadillas:
4 Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide some of the beans (you will have extra) and the cheese between 2 of the tortillas; top each with one of the remaining tortillas.

Cook the quesadillas:
5 Cook the quesadillas:

In the pan used to cook the beans, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 3 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the cooked quesadillas between 2 dishes and set aside in a warm place. Wipe out the pan.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs into the pan, keeping them separate. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Season with salt and pepper. Top each cooked quesadilla with a spoonful of the remaining beans and a fried egg. Garnish with the avocado, radishes, cilantro, salsa verde and remaining lime wedges. Enjoy!

Tips from Home Chefs

Get Plans

Huevos Rancheros

Prepare the ingredients:
How To: Pit an Avocado
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Tear the cheese into bite-sized pieces. Quarter the lime. Halve, pit and peel the avocado. Thinly slice the avocado and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Trim off and discard the ends of the radishes; thinly slice the radishes. Peel and small dice the onion. Remove and discard the papery husks of the tomatillos; large dice the tomatillos. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the aromatics & make the salsa verde:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer half the cooked aromatics to a small bowl. To the pot of remaining cooked aromatics, add the tomatillos and ¼ cup of water. Cook, occasionally smashing the tomatillos with a spoon, 11 to 13 minutes, or until thickened and saucy. Remove from heat and stir in the juice of 1 lime wedge; season with salt and pepper to taste.

Cook the aromatics & make the salsa verde:
Cook & smash the beans:
3 Cook & smash the beans:

Once the salsa verde has cooked for about 5 minutes, in a large pan (nonstick, if you have one), combine the beans, reserved cooked aromatics and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the beans have softened; season with salt and pepper to taste. Transfer to a bowl. Using a fork, smash the cooked beans. Wipe out the pan.

4 Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide some of the beans (you will have extra) and the cheese between 2 of the tortillas; top each with one of the remaining tortillas.

Assemble the quesadillas:
Cook the quesadillas:
5 Cook the quesadillas:

In the pan used to cook the beans, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the quesadillas and cook 3 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide the cooked quesadillas between 2 dishes and set aside in a warm place. Wipe out the pan.

6 Fry the eggs & plate your dish:

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs into the pan, keeping them separate. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Season with salt and pepper. Top each cooked quesadilla with a spoonful of the remaining beans and a fried egg. Garnish with the avocado, radishes, cilantro, salsa verde and remaining lime wedges. Enjoy!

Fry the eggs & plate your dish:
Browse Steps
1 of 6