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Huevos Rancheros Foil Packets

  • Prep Time: 5 minutes
  • Cook Time: 13-15 minutes
  • Servings: 2
  • Course: Main Dish

This Southwest, grilled take on the bacon and eggs classic from Reynolds Wrap® Ambassador Barbecue Bible is perfect for breakfast, lunch or dinner!

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  

Ingredients

  • 2 6-inch tortillas
  • 1 can refried beans
  • 2 large eggs, preferably organic
  • Coarse salt and freshly ground black pepper
  • 1/2 cup loosely packed grated pepper jack cheese, or your favorite cheese such as queso fresco, cotija or cheddar
  • 1 scallion, trimmed, white and green parts thinly sliced
  • 2 strips cooked bacon, chopped into bits
  • Pico de gallo, salsa or hot sauce
  • Sour cream
  • 2 sprigs fresh cilantro (optional)
  • Reynolds Wrap® Heavy Duty Aluminum Foil Extra Wide

Directions

Step 1

Set up your grill for direct grilling and preheat to medium-high (400° F).

Step 2

Arrange a 16-inch piece of Reynolds Wrap® Heavy Duty Aluminum Foil Extra Wide on a flat surface. Place a corn tortilla in the center. Put a 1/2 cup mound of refried beans in the center of the tortilla and spread to within 1/2 inch of the edge of the tortilla with the back of a spoon, building up the sides slightly. Make a shallow depression in the center to hold the egg. Carefully break the egg into the depression. Season with salt and pepper.

Step 3

Bring the long edges of the foil together. Fold twice, making sure the foil doesn’t touch the top of the egg. Fold the short edges to completely enclose the egg and tortilla. Repeat for the remaining package. Carefully transfer each foil packet to a rimmed baking sheet. (Do not tilt, as you want the egg to remain contained in the depression you made in the beans).

Step 4

Transfer the foil packets to the grill grate — again, keeping them level. Grill for 13 to 15 minutes, or until the whites of the eggs are set and the yolks are still runny. Carefully open the packets to check on the eggs’ doneness, avoiding any escaping steam. When the eggs are cooked to your liking, remove the packets from the grill. Sprinkle each egg with half of the cheese, scallions, and bacon. (The residual heat will melt the cheese). Add a spoonful of pico de gallo and a dollop of sour cream. Garnish each egg with a sprig of fresh cilantro if desired.

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