Poached Huevos Rancheros

Poached Huevos Rancheros low fat recipe

Poached Huevos Rancheros
Serves 2
Can be doubled | Can be halved

This is one of our favorite meals of all time. Seriously, Scott and I eat this a lot! It’s fantastic for breakfast, but makes an equally good lunch or dinner. The combination of eggs, whole grain corn and beans provides great fuel for the body which is also quite easy to digest. If you like Mexican flavors this is going to be a new favorite in your recipe collection. You’ll need 3 pans on the stove (or you can use a microwave for the beans), and a bit of coordination and timing to get everything on the plate, but the extra effort is all worth it when you take that first bite!    ~ Susan


4 eggs
1 can of black beans
3/4 teaspoon cumin
1/4 teaspoon granulated garlic
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup of your favorite salsa – try Shivani’s roasted salsa recipe!
1 teaspoon of your favorite hot sauce
1/4 cup water
4 corn tortillas
1 heaping tablespoon shredded sharp cheddar – Cabot makes outstanding cheddars which are widely available, our favorite is the Racer’s Edge sharp cheddar – we love those Vermont cheeses!
sliced scallions for garnish


Fill a large non-stick skillet (or well seasoned cast iron skillet) with just enough water to poach the eggs (I like my yolks to stay bright yellow, so I poach in a shallow amount of water to keep the tops of the yolks from turning white). Turn on heat to get the water boiling.

Meanwhile, open the can of black beans, drain out a little bit of the liquid from the top. Add the cumin, salt & pepper directly into the can and stir well to combine. Put about 1 cup of black beans in a small pan (or microwave safe bowl) and heat just until hot. Set aside. Save the rest of bean mixture for another use.

Put the salsa, hot sauce and 1/4 cup water into a shallow wide saucepan, big enough to fit a corn tortilla without bending it. Stir the mixture together and turn on the heat. This is your “ranchero” sauce.

Crack 2 eggs at a time into a small dish and gently slide them into the poaching water. Repeat with remaining 2 eggs. Turn heat down to medium and let them cook for about 3-4 minutes, this will give you nicely poached eggs with slightly soft yolks.

While eggs cook, dip one corn tortilla into the warm salsa mixture, leave it in the sauce just for about 10 seconds, then use a wide spatula to transfer it to your plate. Repeat process with other tortillas, putting 2 tortillas on each plate, the second tortilla almost on top of the first one, but a little off center so they’re not completely stacked on on top of each other.

After you plate the sauced tortillas, you can put the heat up to high for a minute to “cook down” the sauce if you want it a little thicker. Divide the rest of the warm ranchero sauce over the tortillas. Use a slotted spoon to remove the eggs from poaching water and place 2 eggs atop each of the 2 tortillas. Sprinkle the cheese on top of the eggs. Spoon the beans onto the plates next to the eggs and tortillas, top with plenty of sliced scallions and dig in!

Serving Suggestions:

Breakfast – this needs nothing else, it’s a perfect meal to start your day.

Lunch or dinner – add a big salad (try lettuce with shaved red cabbage and grated carrots) to complete the meal.

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Ground Turkey Breast Stuffed Poblano Peppers

Ground Turkey Breast Stuffed Poblano Peppers
Serves 3 to 4
Can be Doubled| Can be Halved| Makes Great Leftovers

I’m not exactly sure why had a craving for stuffed poblano peppers, but for a few weeks, I had been pining for a “Tablespoon” version of this classic Mexican dish. You’ll find it on Mexican restaurant menus as chiles rellenos- the peppers here are stuffed with cheese or fatty beef and sometimes deep fried before being topped with copious amounts of cheese. I love the very slight hint of spice from the peppers and also can’t get enough of Mexican spices like cumin and cilantro- no surprise since these are also staples in Indian food- but I’m not a fan of the calories and fat in the traditional version. Last week, I played around and came up with this recipe. Mahir, ever the skeptic, declared these as my best creation ever- I have to admit that’s pretty high praise from someone so particular! The end result looks impressive, but it’s really easy to put together. You’ll wow anyone who you serve this to even if it’s just for yourself!     ~Shivani


1 pound ground turkey breast (I love the hormone-free kind from Plainville Farms)
6 to 8 poblano peppers, halved, cored and seeded
3 garlic cloves, finely minced
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 tablespoons of salt-free fajita seasoning (try the Spice Hunter brand) OR 1 teaspoon each of cumin power, coriander powder and garam masala
1/2 teaspoon red chili powder (optional)
1 large handful of cilantro, finely chopped
3 to 4 tablespoons of pepper jack cheese


Pre-heat your oven to 425 degrees.

While oven is heating, warm a large non-stick skillet over low to medium heat and coat with cooking spray.

Add garlic and onions, and cook until soft stirring frequently, about 5 to 7 minutes.

Add turkey and spices, and cook until meat is done stirring frequently, about 5 to 7 minutes.

Add tomatoes, and cook one more minute.

Mix in cilantro.

Fill the peppers with the turkey mixture. Place them on a foil lined cookie sheet and bake about 30 minutes or until peppers are soft.

Uncover, top evenly with cheese, and bake until cheese is melted- this will probably take 2 to 4 minutes.

Let sit at room temperature for 5 to 10 minuted before serving- this helps the peppers firm up.

Serving Suggestions

A side of brown rice tossed with cilantro and lime juice is good starch option. Get your vegetables in with a romaine lettuce salad that uses cucumbers, radish and jicama and a dressing of a olive oil, lemon juice and a little cumin.

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