Roasted Vegetable Rancheros Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HUEVOS RANCHEROS



Huevos Rancheros image

The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1 pound ripe plum tomatoes
3 large cloves garlic, unpeeled
1 small onion (about 6 ounces), quartered
2 ancho chiles, stems and seeds removed
1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
Kosher salt
1 tablespoon vegetable oil
One 15-ounce can pinto beans, drained with liquid reserved
1 tablespoon vegetable oil
Kosher salt
2 to 3 tablespoons vegetable oil
8 corn tortillas
8 large eggs
Kosher salt
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespoons finely chopped white onion

Steps:

  • For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
  • Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
  • Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
  • Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  • For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
  • For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  • Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
  • Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

CRISPY PARMESAN-RANCH ROASTED VEGGIES



Crispy Parmesan-Ranch Roasted Veggies image

The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 11

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
  • In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
  • In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
  • Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

LOADED HUEVOS RANCHEROS WITH ROASTED POBLANO PEPPERS



Loaded Huevos Rancheros with Roasted Poblano Peppers image

This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 poblano pepper
1/2 pound fresh chorizo or bulk spicy pork sausage
4 cups frozen O'Brien potatoes, thawed
1/2 cup shredded pepper jack cheese
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 large eggs
Salsa, sour cream and minced fresh cilantro

Steps:

  • Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside., In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper., With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.

Nutrition Facts : Calories 426 calories, Fat 26g fat (10g saturated fat), Cholesterol 251mg cholesterol, Sodium 1114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.

ROASTED POTATOES AND CARROTS WITH RANCH SEASONING



Roasted Potatoes and Carrots with Ranch Seasoning image

This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.

Provided by Betka

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
1 (1 ounce) package ranch dressing mix
1 teaspoon rice wine vinegar
¼ teaspoon ground black pepper
2 ½ pounds unpeeled potatoes, cut into 1-inch chunks
1 pound baby carrots
½ sweet onion, sliced into thin rounds
½ teaspoon kosher salt

Steps:

  • Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  • Pour vegetables and excess marinade into the prepared baking dish.
  • Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

Nutrition Facts : Calories 247 calories, Carbohydrate 42.4 g, Fat 7 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 556.8 mg, Sugar 5.4 g

More about "roasted vegetable rancheros recipes"

6 FAVORITE RANCH-ROASTED VEGETABLES | HIDDEN VALLEY® RANCH
6-favorite-ranch-roasted-vegetables-hidden-valley-ranch image

From hiddenvalley.com
  • Original Ranch Roasted Potatoes. The OG of roasted potatoes, these need nothing more than neutral oil and ranch seasoning mix to bring out their caramelized goodness.
  • Crispy Ranch Roasted Cauliflwoer. Panko crumbs are the secret ingredient in this roasted cauliflower, made a little more fun with a hit of ranch and a crispy finish.
  • Oven Roasted Ranch Corn on the Cob. Why mess with the grill when you can pop these cobs into the oven for a summery side dish? Finish with ranch butter to make them instantly craveable.
  • Crispy Ranch Brussels Sprouts. Even the biggest Brussels sprouts haters will fall for this addictive version, crisped in the oven and finished with a squeeze of fresh lemon juice to brighten.
  • Ranch Parmesan Broccoli. Cheesy, crispy, caramelized: Tthis broccoli side dish is the perfect complement to pasta, chicken, meat or fish. You’ll have a hard time getting them to the table before finishing them off the tray!


ROASTED RANCH VEGGIES - THE WHOLE COOK
Nov 13, 2019 Roasted Ranch Veggies have all the crispy bits you love in roasted vegetables (my favorite part) ... Home › Recipes › Course › Sides. …
From thewholecook.com
  • Slice any large broccoli florets in half. Leave smaller ones whole. Add them to a large 13 x 17 baking sheet.


RANCH SHEET PAN CHICKEN WITH ROASTED VEGETABLES
Apr 23, 2024 Place pan into the oven and roast until the chicken is completely cooked through and the vegetables are fork tender, about 30 minutes, stirring the vegetables gently halfway through cooking. If the vegetables need more time, …
From hiddenvalley.com


AIR FRYER ROASTED ROOT VEGETABLES - MSN
How To Make Air Fryer Roasted Root Vegetables. Start by peeling the carrots and potatoes and cutting them into 1-inch pieces. Peel 1 medium sweet potato and cut it into 1-inch cubes.
From msn.com


EASY RANCH ROASTED VEGETABLES - FAMILY FRESH MEALS
Oct 27, 2015 This recipe would make the perfect addition to any of your fall holiday meals! Easy Ranch Roasted Vegetables. 5-6 cups of good roasting veggies (such as cauliflower, brussels …
From familyfreshmeals.com


SHEET PAN SAUSAGE AND VEGETABLES - BUDGET DELICIOUS
2 days ago How To Make Sheet Pan Sausage and Vegetables. Get the complete ingredients list and instructions from the recipe card below. Preheat your oven to 400 degrees F / 204 …
From budgetdelicious.com


SHEET PAN RANCH VEGGIES (WHOLE30 PALEO KETO)
Apr 11, 2018 Sheet Pan Ranch Veggies (Whole30 Paleo Keto) – veggies are seasoned with homemade ranch seasoning blend and roasted to perfection! Kid friendly and pairs well with just about everything! This super simple recipe …
From tastythin.com


RANCHERO BOWLS | PLANT-BASED RECIPES - PURPLECARROT.COM
Preheat oven to 425°F. Combine sweet potato, bell pepper, shallot, serrano pepper, cumin seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until sweet potato is tender and peppers are charred, …
From purplecarrot.com


RANCH ROASTED VEGETABLES - CHANTRY'S PANTRY
Dec 11, 2019 The trick, in my opinion, is a silicone mat. Trust me on this one. Parchment paper works but a silicone mat is magic. The texture on the outside of the vegetables turns out better. Why is that? I don’t know. If you know, please …
From chantryspantry.com


RANCH ROASTED ROOT VEGETABLES - PREMEDITATED …
Jan 2, 2022 Save the stems and leaves from the beets, carrots, parsnips, and turnips to use in this Bacon Ranch Chopped Salad. Ranch Roasted Root Vegetables Recipe. These ranch roasted vegetables are easy to make and …
From premeditatedleftovers.com


HOW TO GIVE ROASTED VEGGIES A RANCH DRESSING TWIST - THE TAKEOUT
Nov 25, 2024 First, coat the vegetables with quality olive oil to ensure maximum stickiness before spreading the seasoning packet on top and giving it all a good shake. Roast as long as …
From thetakeout.com


ROASTED VEGETABLE RANCHEROS - WOMAN'S DAY
Jan 24, 2012 Step 3 Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned. Return to bowl; add salsa and toss gently to coat. Return to …
From womansday.com


MISSISSIPPI POT ROAST | TROP ROCKIN
Dec 16, 2024 Ranch dressing mix: Any 1-ounce packet will work great, whether it’s labeled as seasoning or dip mix. You can also use a spicy ranch mix for an extra kick. Brown gravy mix: …
From troprockin.com


RANCH ROASTED VEGETABLES - WILTON
Just mix the ranch-flavored dressing and seasoning mix with broccoli, cauliflower, and baby red potatoes, place them on a baking sheet and put them in the oven for 10 – 15 minutes. Oven roasting brings out the natural sweetness of the …
From wilton.com


ROASTED VEGETABLES WITH CHIPOTLE RANCH SAUCE | AMERICAN HEART ...
Onto a large foil-lined rimmed baking sheet (or two medium ones), add all the vegetables. Drizzle with oil, salt, and pepper; use a spatula to gently toss vegetables to coat. Roast vegetables in …
From recipes.heart.org


ROASTED VEGETABLE RANCHEROS RECIPES
1 pound ripe plum tomatoes: 3 large cloves garlic, unpeeled: 1 small onion (about 6 ounces), quartered: 2 ancho chiles, stems and seeds removed: 1/2 to 3/4 teaspoon chopped chipotle in …
From tfrecipes.com


HUEVOS RANCHEROS RECIPE - GREEN GIANT
Prepare Spicy Mexican Style Riced Veggie Blends as directed on pack. Pour into a medium bowl; add black beans and mix to combine. Cook eggs, either sunny side up or over easy.
From greengiant.com


EASY RANCH ROASTED CARROTS - 3 INGREDIENTS - PINCH ME …
Nov 12, 2019 Recipe Tips . If you feel ambitious and would like to make your own ranch seasoning mix, here is a great recipe!; You can use sliced whole carrots or baby carrots.; Avocado oil in place of olive oil works great as well!; …
From pinchmegood.com


CREAMY RANCH CHICKEN - GIMME DELICIOUS
Dec 11, 2024 Prep the chicken: Lay chicken breasts on cutting board or flat surface and slice in half horizontally to make 4 thin cutlets. Season the chicken with garlic powder, onion powder, …
From gimmedelicious.com


RANCH ROASTED VEGETABLES - REAL MOM KITCHEN
Dec 19, 2015 To roast these ranch roasted vegetables, I created a simple mixture of olive oil and a package of dry Hidden Valley Ranch dressing mix. You just toss the veggies in the mixture and place on a baking sheet, then cook …
From realmomkitchen.com


Related Search