Breakfast Wrap with Ranchero Sauce (Curtis Aikens2) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
corn tortillas |
iceberg lettuce |
shredded jack cheese |
sunny-side up eggs |
ranchero sauce |
4 tomatoes, chopped |
1 jalapeno, seeded and chopped |
1 onion, chopped |
2 garlic cloves, chopped |
2 teaspoons fresh oregano, chopped |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
Directions:
1. In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
2. RANCHERO SAUCE:
3. In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
4. Ladle half of sauce into a food processor or blender and puree. Combine with remaining half of sauce and serve warm. 1 1/2 cups sauce.
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