Knott’s Pimiento Cheese Huevos Rancheros
Note: Salsa can be made a day ahead and warmed before assembly.
- 4 roma tomatoes
- ½ medium white onion
- 1 jalapeño pepper
- 1 clove garlic
- ¼ cup water
- 2 teaspoons of kosher salt
- 1 teaspoon black pepper
- 3 tablespoons of vegetable oil
- 4 (6 inch) corn tortillas
- 4 large eggs
- 1 cup refried black beans
- Fresh cilantro
- 12 oz Knott Yo Grandma’s Jalapeño Pimiento Cheese
- For Salsa: Coarsely chop tomatoes, onion and jalapeno pepper (remove the seeds and membrane).
- Add 1 garlic clove, ¼ cup water, salt and pepper.
- Pulse in a food processor or blender until chunky and coarsely chopped, adding more water if needed to thin
- Taste and season with more salt as needed.
- For heated salsa: Heat 3 Tablespoons of oil in a small saucepan over medium-high heat until simmering. Add the salsa and fry, stirring occasionally for about 3 minutes. Reduce heat and simmer, stirring occasionally, until the sauce darkens, about 5 minutes. Reduce the heat to low and keep warm until ready to assemble.
- For Huevos Rancheros: Heat ¼ cup of vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Lightly fry 2 corn tortillas until lightly brown and crisp but still pliable (1 minute per side).
- Transfer to a paper towel lined plate and repeat with the remaining tortillas.
- Reduce the heat to medium. Carefully crack 4 large eggs into the pan and season with salt.
- Fry until desired doneness, 2-4 minutes for runny yolks. Meanwhile warm the beans.
- Warm the refried beans in 20-second intervals on high power in the microwave. Stirring after each, until warmed through. About 1 minute total. Or warm on the stove top over low heat.
- Spread the warm refried beans onto the tostadas. Add pimiento cheese. Top with fried egg. Spoon over salsa and garnish with cilantro if desired.
- Eat while warm.