Mini Huevos Rancheros Quesadillas
These Mini Huevos Rancheros Quesadillas are a fun twist on the classic, made with crispy tortillas, melty cheese, fried eggs, and rich enchilada sauce. Perfect for brunch, breakfast for dinner, or feeding a crowd.
Equipment
- Small saucepan
- Small bowl (for cornstarch slurry)
- Whisk or spoon
- Skillet or frying pan
- Spatula or tongs
- Measuring cups and spoons
- Knife and cutting board (for mincing garlic)
- Plates or serving dishes
Ingredients
- Corn Tortillas
- Chihuahua Shredded Cheese
- Eggs fried
Enchilada Sauce
- 3 cups Water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- 1 tablespoon Chili Powder
- 1 teaspoon Onion Powder
- 2 teaspoon Cumin
- 1 tablespoon Minced Garlic
- ¼ cup Corn Starch + ¼ cup cold water, mixed
- Salt/Pepper to Taste
Instructions
- In a small saucepan, combine 3 cups of warm water with 1 tablespoon of Better Than Bouillon. Stir until the bouillon dissolves completely.
- Add chili powder, cumin, onion powder, minced garlic, and salt and pepper to taste. Cook over medium heat, stirring occasionally, until the flavors blend.
- In a small bowl, mix equal parts cornstarch and cold water. Slowly stir this slurry into the sauce and continue cooking until it thickens slightly but remains a little runny.
- Heat a skillet over medium heat and fry corn tortillas with cheese inside to make cheesy quesadillas. Flip carefully until the cheese melts and the tortillas turn golden and slightly crisp. Set aside.
- Fry eggs in the same skillet or a separate one until cooked to your liking, aiming for runny yolks.
- Top each quesadilla with a fried egg and drizzle generously with the enchilada sauce. Serve immediately and enjoy a messy, indulgent, flavor-packed meal!
