An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Huevos Rancheros

Dress up your eggs Southwestern style and enjoy big flavor for breakfast, lunch or dinner.

Cooking for 4 people


  • 1 tbsp. olive oil
  • 8 eggs
  • 1 can black beans, drained
  • 2 cloves garlic, chopped
  • 1 pkg. flour tortillas
  • 1 small onion, sliced into rings
  • 2 large jalapeños
  • 2 cup high-quality or homemade salsa
  • 2 ripe Haas avocados, sliced lengthwise for serving
  • 2 cup grated pepper jack cheese OR queso fresco
  • 1 lime, use the juice to squirt on the avocado so they don’t turn brown
  • 1 bunch cilantro, chopped

1 Food Prep

  • First, combine the black beans and chopped garlic in a pot, and reserve.

  • Next, slice the onion into rings, slice the avocados lengthwise for serving, and squirt them with the juice of the lime so they don’t turn brown.
  • Finally, grate the cheese. Set each of these items aside separately.

2 Grill Prep

3 The Cook

  • Add your griddle or grill-safe pan or skillet to the grate.
  • When you’re at temp, drizzle olive oil on the griddle surface, crack your eggs and let them cook until over easy.
  • Place the pot with the black beans and chopped garlic on the grill.
  • Toast the tortillas on the cool side of the grill.
  • Cook the onions on the griddle or grill-safe pan or skillet until they caramelize.
  • Add the jalapeños to the griddle or grill-safe pan or skillet to blister. Blistering the jalapeños will take out some of the heat.
  • Once onions and jalapeños are done, chop them for serving.
  • Chop the avocado slices.
  • To assemble, layer 2 tortillas with eggs and beans on a plate. Top with a generous amount of cheese, grilled onions, salsa, sour cream, chopped avocado and cilantro.
  • Enjoy with your favorite hot sauce or chopped jalapeños.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and — on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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