Serves 6

Divide the cheese evenly among all of the flour tortillas and warm through until the cheese is just melted over low heat in a non-stick, lightly oiled skillet.  Set aside on a baking sheet in a warm oven while you make the salsas.

Red Salsa

1.         Sauté all ingredients except chicken stock
2.         Add chicken stock and reduce until peppers are soft
3.         Blend in vita prep to smooth
4.         Cool and reserve.  The salsas can be made up to 3 days in advance and stored in the refrigerator, as the flavors will intensify.  Warm the salsa in a sauce pan the day of your brunch prior to serving.

Green Salsa

1.         Place a perforated pan on the grill to get hot
2.         Add the tomatillos, poblanos, jalapenos, onions and garlic to the hot pan
3.         Cook until charred on the outside until soft
4.         Grind tomatillos, poblanos, jalapenos, onions, garlic and cilantro
5.         Add oil, salt, pepper, mix well

Bean Puree

1.         Boil beans in water until soft
2.         Add remaining ingredients and cook until onion and jalapenos are soft (about 30 min)
3.         Strain beans from water reserving the water
4.         Puree in food processor adjusting with reserved water for consistency
5.         Adjust with salt and pepper
6.         Cool and reserve

The eggs for Huevos Rancheros are traditionally made over-easy, so when you cut into the dish, the yolk spreads and melds with the sublime flavors of the cheese, beans and red and green salsas.  We like to substitute egg whites sometimes, to lighten this hearty dish.

Take 6 of the tortillas warming in the oven and set aside.  Place the broiler on low to brown the cheese of the remaining tortillas.

To assemble, place a small flour tortilla with the melted cheese in the center of a plate, cheese side up.  Spread a generous spoonful of the warmed bean puree on top of the tortilla and add the over-easy egg.  Spoon a generous serving each of the red and green salsa.  Add a little bit of the cilantro and top with a second flour tortilla, the cheese side up.  Top with guacamole and sour cream, and garnish with cilantro.  Spread the red salsa on one half of the side of the tortillas, and green on the other side.  Serve immediately.