Wisconsin Queso Huevos Rancheros

  • Yield 4 servings

Lots of fresh vegetables can be found in this cheesy egg dish.


2 cups heirloom tomatoes, diced
1 small onion, diced
1 garlic clove, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup (2-ounces) butter, divided
4 (6-inch) corn tortillas
3/4 cup (6-ounces) Wisconsin Queso Quesadilla Cheese, shredded*
4 eggs
1/4 cup (1 1/2-ounces) Wisconsin Queso Fresco Cheese, crumbled


  1. Preheat oven to 300F.
  2. Make salsa in medium bowl, gently toss together tomatoes, onion, garlic, lime juice, jalapeño, cilantro, salt and pepper; set aside.
  3. Heat 2 tablespoons butter in skillet over medium heat. Add tortilla and fry for 10 to 15 seconds; flip and sprinkle with 3 tablespoons Queso Quesadilla. Cook 10 to 15 seconds more, place tortilla on pan and place in oven; repeat with remaining tortillas. Warm tortillas in oven until cheese is fully melted, about 2 minutes.
  4. In large skillet over medium heat, melt remaining butter and cook eggs, sunny-side up or over-easy. Place warm, cheese-topped tortilla on plate, top with egg, smother with salsa and top with 1 tablespoon crumbled Queso Fresco; serve. Repeat with remaining tortillas.
* If Wisconsin Queso Quesadilla Cheese is not available, you may substitute Wisconsin Muenster or Wisconsin Monterey Jack.
Recipe courtesy of the Wisconsin Milk Marketing Board



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