Huevos Rancheros basically mean’s Rancher’s eggs, and is a breakfast dish from Mexico usually served on corn tortilla and some salsa. I love mexican food (check out my version of mexican soup here), and will definitely choose this for for a meal any time—breakfast, lunch, or dinner.
But eggs itself do not give you enough protein for a dinner meal, which is how I came up with this dish. Just add some chicken and voila! It’s enough protein for a main meal. This is also a lower carbohydrate option and a great put together dish.
This page contains affiliate links.
It means that if you choose to purchase a product through my affiliate link, I will receive a small commission. But, it will not impact the price you pay. Some of the products from these links are ones I’ve trialled and tested.
Chicken Huevos Rancheros
- 1 cup roasted chicken, skinless, shredded (ready-to-eat roasted chicken is available at NTUC FairPrice or Cold Storage)
- ½ cup canned black beans, drained
- ½ cup canned corn kernels, drained
- 1 avocado, cubed
- 3 medium tomatoes, cubed
- 1 shallot, finely minced
- Juice of 1 lime
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp olive oil
- 1 clove garlic, finely minced
- ½ tsp cumin
- 4 eggs
- ¼ cup Monterey Jack cheese
- 4 wholemeal tortilla wraps
- In a bowl, make your salsa by mixing together black beans, corn kernels, avocado, tomatoes, shallot, lime juice, paprika, black pepper, salt, and a tablespoon of olive oil.
- In a frying pan, heat up the remaining 1 tbsp of olive oil over medium high heat.
- Add in garlic and cumin, and let fry for a minute until the garlic turns golden brown and the fragrance of cumin permeates your kitchen.
- Crack in the eggs, one after another, and fry them sunny side up (or as an omelette, if you prefer them fully cooked). Remove from heat when done and divide into 4 portions.
- Prepare 4 plates and place a tortilla wrap on each. Top each tortilla wrap with an equal portion of chicken, salsa, egg, and Monterey Jack cheese. Serve immediately.
- For convenience, shred an entire roasted chicken at one go, pack them into little containers and store them in the fridge or freezer (follow these food-safe storage times), and you can use them whenever you need to throughout the week!
- If you like your cheese slightly melted, you can place the plated dish under the grill of a toaster oven for 2-3 minutes to get everything nice and melty. I find having a toaster oven at home really convenient for grilling small dishes or reheating pies and puffs without having to use a conventional oven.
- A garlic press may speed up the process if you’re tired of having to mince another garlic in your life. If you cook frequently and find yourself chopping up never-ending amounts of ingredients, a food processor may be a good investment as a kitchen assistant.
- If there are extras, you can always keep the remaining tortillas for another day. Simply roll it up, cling wrap it, and store it in your fridge or freezer.