Huevos Rancheros Taco Cups
Yields about 10.
Prep time: >10 minutes
Cook time: About 10 minutes
Ingredients:
For the taco cups:
For the huevos rancheros:
- 1 tablespoon olive oil
- 1/4 medium red onion, chopped
- 1 clove garlic, minced
- 2 plum tomatoes, chopped
- 2 tomatillos, chopped
- 1 can chopped green chiles
- 2 tablespoons chopped cilantro
- Salt and pepper
- 1 teaspoon chili powder
- 1/4 cup Mexican cheese
- 10 eggs
Directions:
- Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray. Place wonton wrappers into the muffin tins, scrunching them slightly. Bake for about 8 – 12 minutes, or until crispy and golden brown.
- Heat the olive oil in a skillet over medium heat. Add onions and cook until transluscent, about 2 minutes. Add garlic, tomatoes, tomatillos, green chiles, salt, pepper and chili powder. Reduce heat to medium and cook until most of the liquid is evaporated. Add cheese and cilantro and remove from heat.
- Scoop about one tablespoon or so of filling into each taco cup. Top with a sprinkle more cheese and cilantro.
- Fry eggs sunny side up. Using a sharp knife, cut most of the white off so the egg yolk fits perfectly over the cups. (Save egg whites for another use, like fried rice!)
- Top the filling with eggs and enjoy!
Nutritional information per cup:
Calories: 146.10
Fat: 9 grams
Carbohydrates: 7.1 grams
Fiber: 3.5 grams
Protein: 8.2 grams
Weight Watchers Points: 4