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Huevos Rancheros with Cumin Lime Cream

From

Yield:

4

Directions

 

Sauce

½ cup sour cream
1 tablespoon finely grated lime zest (about 1 lime)
2 tablespoons fresh lime juice
½ teaspoon paprika
½ teaspoon cumin
Salt and pepper
Vegetable oil

Eggs

15 ounces refried black beans or pinto beans
8 8-inch flour tortillas
1 cup shredded Monterey jack cheese
1 cup salsa
8 large eggs

 

Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days.

 

For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thick layer on four of the tortillas and sprinkle the other flour with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one cheese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaining quesadillas, keeping them in a warm over.

Either poach or fry eggs to your liking.

To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving. Garnish with cilantro leaves.