Easy Huevos Rancheros

After receiving Texas-sized portions of food at a local restaurant, Nicole decided I should attempt to make her our first Mexican style breakfast using the left-over refried beans. It was definitely a nice change from the typical bacon and hashbrown accompanied eggs I usually cook. We thought the chipotle gave enough heat to the dish without being too over-powering for breakfast, but if you prefer spicier you can always mix in a minced jalapeno with the diced tomato garnish. This recipe is not very authentic, lacking a proper Rachero sauce, but it’s pretty quick and easy.

• 1/2 cup shredded pepper jack
• 2 handfuls tortilla chips
• 2 garlic cloves, minced
• 1/2 cup refried beans beans
• 1/4 cup chicken stock
• 1 teaspoon chopped chipotle chiles in adobo
• 1 tablespoon minced cilantro
• 4 large eggs
• 1/4 cup diced tomatoes

1. Pre-heat oven to 375°. Spread the cheese over the tortilla chips and bake about 5 minutes to melt. When you put the baking sheet in the oven you can just turn the oven off, that way the cheese will melt and still be warm when everything else is ready.
   
2. Heat 1 teaspoon of oil in a small skillet. Add the garlic and cook over moderately high heat for 1 minute. Add the beans, stock and chopped chipotles and simmer for 5 minutes. Stir in the cilantro and keep warm.
3. Meanwhile, in a lightly oiled large skillet, cook the eggs sunny-side up or over easy.
4. Transfer the tortillas to plates. Top with the beans and then the eggs. Garnish with the chopped tomatoes and serve.