Eggs Ranchero Supreme

Prep Time: 10 MIN  |  Cook Time: 30 MIN  |  Servings: 4
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Eggs Ranchero Supreme
Prep Time
10 MIN
Cook Time
30 MIN

Great to serve for brunch or breakfast-for-dinner night, these festive egg rancheros have a simple homemade salsa that livens things up. The eggs sit on bean quesadillas with melty Sargento® Shredded Monterey Jack Cheese. 

  • 4 Roma Tomatoes
  • 1 Serrano Chili
  • 1/8 Onion
  • 2 Garlic Cloves
  • 1/2 cup Refried Pinto Beans
  • 8 Corn Tortillas
  • 1 cup Sargento® Shredded Monterrey Jack Cheese
  • 8 large Eggs
  • 4 tbsp. Cilantro, chopped
  • Vegetable Oil
  • Salt and pepper to taste
  1. Salsa: Heat a skillet on medium high heat for 5 minutes. Place tomatoes, chili, onion and garlic, turning occasionally until skins are lightly charred, remove from heat and place in blender or food processor, pulse until you obtain a sauce with a chunky consistency. Season with salt and pepper to taste and reserve covered to keep warm.
  2. Quesadilla: Take 4 tortillas and spread 2 tbsp of re-fried beans on top of each one, sprinkle the cheese on top of the four tortillas with beans, top each tortilla with beans and cheese with another tortilla. Heat ½ tbsp. of oil in a skillet on medium heat and fry each “bean quesadilla” on both sides until lightly browned, and until cheese is melted. Remove from heat and reserve.
  3. Eggs: Crack 2 eggs at a time, and fry sunny side up in 1 tbsp of hot oil, season with salt to taste.
  4. Assembly: Place each bean quesadilla on a dish, top with enough ranchero salsa to cover the egg whites (do not cover the yolks), sprinkle with freshly chopped cilantro and serve. Enjoy!

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 19.00g 29%
Sat. Fat 9.00g 45%
Mono Unsat. Fat 6.00g
Poly Unsat. Fat 3.00g
Cholesterol 395mg 132%
Sodium 430mg 18%
Total Carbohydrate 32g 11%
Dietary Fiber 6g 24%
Sugars 3g
Protein 24g
Vitamin A 223RE
Vitamin C 14mg 25%
Calcium 322mg 30%
Iron 3mg 20%