Lowcountry Huevos Rancheros

AUTHOR
A Lowcountry spin on classic Huevos Rancheros, filled with collard greens, black-eyed peas, and cheese. Pure Southern goodness

As part of my New Year's life makeover, I'm vowing to reuse leftover food more often. I am embarrassed about how much food we waste in the Mason household. I will admit it, I am a snob when it comes to leftovers. If I have it one night, I really don't want it again the next night. So I have been getting creative with leftovers. 

 

We frequently make Huevos Rancheros with our taco leftovers so I thought, why not give it a Southern twist? 

 

LOWCOUNTRY HUEVOS RANCHEROS
Flour tortilla shells
Shredded cheddar cheese
Cooked collard greens or spinach
Cooked black-eyed peas or black beans
Fried egg
Hot sauce 

 

First, cover one tortilla shell with whatever cheese you have on hand (I used Cracker Barrel Jalapeno Cheddar). Add a layer of collard greens (or whatever greens you want to use) and top with a second shell. Cook in a buttered skillet until the shell is crispy and the cheese is melted.

 

Next, top with cooked black-eyed peas (I added chopped green onions just because I had some in the fridge that were about to go bad). Then add a fried egg plus a drizzle of your favorite hot sauce. Simple, Fast and Delish.