We may have mentioned this before, but Zach and I love Southwest-style cooking. From chiles and avocado and queso and more, you name it, we’ve probably tried it. And what’s better than Southwest-style cooking for breakfast, or Southwest-style breakfast for dinner?! Today we’ve prepared a lighter take on Huevos Rancheros: Summertime Huevos Rancheros! Huevos can get on the hefty side, and there is nothing wrong with that, but in the dead heat of the summer, sometimes it’s nice to lighten it up a bit. With fresh fruits, veggies, and herbs straight from the garden, you can enjoy a Summertime Huevos Rancheros too!
In this recipe, we prepare Huevos Rancheros in a sandwich style, placing many of the cooked ingredients in between two flour tortillas (or blue corn tortillas for you gluten free folks), and put the fresher stuff on top. Top it with a fresh, sunny-side up egg, and your task is complete! This recipe is easy, fun, and only reaches about 500 calories, depending on whether you decide to add sour cream. Which I strongly encourage because sour cream makes everything taste 100x better!
Like most Southwest meals, we chose to pair it with, yup you’ve guessed it, another IPA! Hebrew Hop Manna IPA makes a great pairing for this dish. This IPA, like many others of it’s kind, balances out the spiciness of the dish and adds great flavor to it’s ingredients. Again, any yummy IPA will do, but this one just elevates the Summertime Huevos Rancheros to new heights!