Crystal's Big Island Huevos Rancheros

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Servings: 4


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • feta cheese, crumbled
  • refried beans, 16 oz.
  • cilantro, chop 1/2 bunch
  • red onion, diced
  • sweet peppers, small & diced
  • tomatoes, diced (save some for garnish)
  • mango, diced
  • papaya, diced
  • pineapple, diced
  • lime (for juice)
  • cumin
  • white pepper
  • salt
  • tomatillos, husked
  • garlic, minced
  • anaheim chiles
  • olive oil (for heating tortillas)

  1. Preheat oven to 450 degrees. Bring saucepan of water to a boil. Add tomatillos and boil for 8 minutes, strain and cool. Line anaheim chiles on a sheet tray and drizzle with olive oil. Roast in oven for 20 minutes or until charred. Let cool and peel off skin. Add tomatillos, chiles, 1/2 bunch cilantro, 3 peeled garlic cloves, 1/2 t. salt and 1/2 t. lime juice to the large bowl of Cuisinart and pulse until incorporated. Store in refrigerator overnight or until needed.
  2. In a bowl, combine most of the tomatoes and sweet peppers (save some for garnish), the onions, mango, papaya, pineapple, cumin and 2 peeled & diced cloves garlic. Season with salt, white pepper and diced cilantro (save some for garnish) to taste and toss. Refrigerate.
  3. Heat the refried beans in a pot over medium heat and set aside. Warm the tomatillo sauce in a sauce pan over medium heat and set aside. On each plate, place a tortilla, cover with a large spoonful of refried beans and a large spoonful of tomatillo sauce. Sprinkle with cheddar cheese and top with 2 eggs, over easy, a large spoonful of tropical salsa and feta cheese. Garnish with diced cilantro, tomatoes and sweet peppers. Enjoy!

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