Amaizeing, shredded cheddar cheese, tomato, egg, serrano chili, jalapeno chili, olive oil, yellow onion, garlic, oregano, cumin, worchestershire sauce, salt, green olives, black beans, corn, cilantro, baking dish, plated

Huevos Rancheros Fries


3.5 oz. Lamb's Seasoned® CrissCut® Skin-On Corn Battered (P26)
1.25 oz. shredded cheddar cheese
1 egg
2-1/2 lbs. tomatoes, cored and quartered
1 serrano chili
1 jalapeño chili
2 Tbsp. olive oil
1/2 cup yellow onion, finely chopped
3 cloves garlic, finely chopped
1 Tbsp. oregano, dry
1/2 tsp. cumin, ground
1 tsp. Worcestershire sauce
1 tsp. kosher salt
1-1/2 cups green olives, roughly chopped
3 oz. canned black beans, rinsed and drained
2 oz. canned corn, drained
Fresh cilantro


  1. Preheat oven broiler.
  2. Place tomatoes and peppers in a single layer on a half sheet pan lined with aluminum foil.
  3. Broil until tomatoes and peppers are completely charred on the outside.  Transfer to a blender and blend the mixture completely.
  4. In a medium size sauce pan, heat the olive oil and cook onions and garlic; add the oregano, cumin, Worcestershire sauce, salt, green olives, beans and corn.  Mix and allow to cook for 3 minutes.
  5. Add the tomato mixture and combine thoroughly.
  6. Check for seasoning.

Assemble Huevos Rancheros Fries Plate:

  1. Prepare 3.5 oz. Lamb's Seasoned® CrissCut® Skin-On Corn Battered (P26) according to package directions.
  2. Lay CrissCuts in the bottom of a shallow casserole bowl.
  3. Cover with shredded cheddar cheese.
  4. Ladle hot Ranchera Sauce on top of shredded cheddar cheese.
  5. Top with a fried or poached egg.
  6. Sprinkle with fresh chopped cilantro.


1+ portions