Prep: 12 Mins Cook: 10 Mins

A tasty and quick way to prepare eggs. Roll them in the tortillas for a breakfast on the go.

Ortega Huevos Rancheros


  • 2 tsps. vegetable oil
  • 2 medium green, red and/or yellow bell peppers, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 6 large eggs, lightly beaten
  • 1 cup 4 cheese Mexican blend
  • 12 (6-in.) fajita-size flour tortillas, warmed
  • 1 can evaporated milk


Garnish suggestions: ORTEGA Salsa Prima, sour cream and additional cheese

HEAT oil in large, nonstick skillet over medium-high heat. Add bell peppers, onion and seasoning mix; stir well. Cook, stirring frequently, for 3 to 5 minutes or until vegetables are crisp-tender. Transfer to bowl; cover.

COMBINE evaporated milk and eggs in medium bowl. Pour into heated skillet and scramble until soft curds form. Move eggs to center of skillet. Arrange vegetables around eggs. Sprinkle cheese over eggs and vegetables.

SERVE with tortillas. Garnish as desired.
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