Shanna's Avocado Quail Eggs Huevos Rancheros
24 each Quail Eggs, cooked sunny-side up
12 each Corn Tortillas, cut into 2” circles fried until crisp
1 Cup Black Bean Puree (see recipe)
1 Cup Avocado Roasted Pepper Salsa (see recipe)
BLACK BEAN PUREE
8 oz Black Beans
2 each Strips of bacon, chopped
½ each Onion, chopped
1 clove Garlic, minced
½ each Jalapeño, chopped
To taste: Salt and Pepper
AVOCADO ROASTED PEPPER SALSA
2 each Avocados, skin off, seed out
1 each Red Pepper, roasted, peeled and seeded, finely diced
1 each Yellow Pepper, roasted, peeled and seeded, finely diced
¼ Cup Red Onion, finely diced
1 each Jalepeno, finely diced
2 each Roma tomatoes, seeded, finely diced
¼ Cup Fresh cilantro, chopped
1 each Lime, juiced
To taste: Salt and Black Pepper
Instructions
METHOD
In a medium sized saucepan, sauté the bacon until crisp. Add the garlic, onion
and jalapeno. Cook for 3 minutes. Then add the black beans and cover with water.
Simmer the beans until they are soft. (more water may need to be added during
cooking) Finally with a hand held mixer, puree the beans until smooth. Keep hot
for service.
AVOCADO ROASTED PEPPER SALSA
METHOD
In a stainless steel mixing bowl, mix all ingredients and adjust seasoning.
TO ASSEMBLE
Start by spreading one teaspoon of black bean puree on each of the crisp corn
tortillas followed by the avocado salsa. Place the sunny-side up quail eggs on
top and garnish with a plush of cilantro.