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One of my favorite meals to prepare on the grill is breakfast…and one of my favorite cuisines are Latin American dishes..Its good to know that when I’m grilling on the go I can still prepare this classic brunch offering of Huevos Rancheros!
The crispy grilled corn tortillas layered with refried beans, cheese, salsa and eggs served in a cast iron skillet makes for a crowd pleaser wherever I go, no matter what time of day! Check out the recipe below or click on over to the video to see this recipe in action.
Prep time: 15 minutes
Grilling time: 16 to 18 minutes
Special equipment: 8-inch cast-iron skillet
2 corn tortillas (6 inches)
¼ cup refried beans (from a can)
1½ cups tomato sauce
½ cup grated cheese, such as Monterey Jack and/or cheddar
2 large eggs
Finely diced red onion
1 jalapeño chile pepper, seeded and cut into thin slices
Chopped fresh cilantro leaves
1. Prepare the grill for direct cooking over medium heat (as close to 450°F as possible).
2. Brush the tortillas on both sides with oil, and then grill over direct medium heat, with the lid closed, until crisp, 4 to 6 minutes, turning once or twice. Remove from the grill and spread one of the tortillas with the refried beans.
3. Place the tortilla with the beans in the bottom of an 8-inch cast-iron skillet, and then place the tortilla without the beans on top. Pour the tomato sauce over the tortillas and scatter with the grated cheese. Make two shallow indentations on top of the mixture, and crack one egg into each indentation.
4. Place the skillet over direct medium heat, close the lid, and cook until the eggs are set to your liking, about 12 minutes. Remove from the grill and garnish with onion, jalapeño, sour cream, and cilantro. Serve warm, right from the skillet.