Green Chile Huevos Rancheros

New Mexico is justly famous for its Hatch green chiles, which are roasted and usually cooked into a piquant sauce that is used for every meal of the day. Fresh Hatch chiles are becoming increasingly available across the country, but if you can’t find them, canned ones are easily found at most grocery stores. Two 7-ounce cans will yield just about 1½ cups.

As featured in The Applegatarian.

Serves 4 | Total Time: Less Than 60 Mins

Ingredients

For the green chile sauce:

1 small white onion, chopped
2 tablespoons vegetable oil
3 cloves garlic, finely chopped 1½ tablespoons all-purpose flour
1½ cups roasted green chiles, preferably New Mexican
1½ cups water
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander

For the huevos:

1 (15-ounce) can pinto beans, drained and rinsed
¼ teaspoon dried oregano
¼ teaspoon ground cumin
2 to 3 dashes favorite hot sauce
Kosher salt and freshly ground black pepper
8 APPLEGATE NATURALS^® Chicken and Sage Breakfast Sausage Patties
4 tablespoons vegetable oil 12 small corn tortillas
6 slices APPLEGATE ORGANICS^® Monterey Jack cheese, halved
8 large eggs
1 ripe tomato, chopped
2 scallions, chopped

Instructions

For the green chile sauce:

Cook the onion in the vegetable oil in a heavy saucepan over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, for about 2 minutes. Stir in the chiles, then add the water, salt, cumin, and coriander. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until thickened but still pourable, about 15 minutes. Set aside, covered, to keep warm.

For the huevos:

Meanwhile, transfer the beans to a small saucepan and add the oregano, cumin, and hot sauce. Season to taste with salt and pepper. Bring to a simmer over moderately-low heat, then cover to keep warm.
Cook the breakfast sausage according to the package instructions. Cover to keep warm.
Heat 1 tablespoon vegetable oil in a large heavy skillet, preferably cast-iron, over moderately-high heat. Add as many corn tortillas as will fit and let cook until softened, about 1 minute. Add a piece of cheese to one half of each tortilla, then fold over to cover the cheese. Continue to cook until the undersides are crisp and golden brown and the cheese is melted, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes, then transfer to a large platter. Continue with the remaining tortillas and cheese, adding a bit more vegetable oil as needed between batches.
When all the tortillas have been filled and cooked, add the remaining vegetable oil to the skillet over moderately-high heat. Crack the eggs into the skillet and cook until the whites are opaque but the yolks are still runny. Remove from the heat.
To assemble, place the filled tortillas on each plate, then top with some beans and green chile sauce. Add the eggs on top, along with some chopped tomatoes and scallions. Serve at once.

NOTE: Green chile sauce keeps, refrigerated, for up to 5 days. It can also be frozen for up to 1 month.