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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Although this dish is usually made with sunny side up eggs, this recipe uses scrambled eggs to save time. Of course, you could go ahead and make it with sunny side up if you prefer. Ingredients:
4 (8 inch) flour tortillas |
3 tablespoons canola oil |
10 large eggs |
1/2 teaspoon coarse salt |
1/4 teaspoon ground pepper |
sauce rancheros |
1 cup shredded monterey jack cheese |
diced avocado, sour cream, and chopped fresh cilantro, for garnish |
Directions:
1. Preheat oven to 400 degrees
2. Brush tortillas on both sides with 2 tablespoons canola oil;lay on a baking sheet
3. Bake until crisp and brown around edges, about 7 minutes
4. In bowl, beat eggs with salt and pepper
5. Heat remaining oil in large skillet over medium heat
6. Cook eggs, stirring until set but still moist, 6-8 minutes
7. Place tortillas on plates; top with eggs, sauce rencheros, (recipe below) and Monterey Jack
8. Garnish with avocado, sour cream and cilantro
9. SAUCE RANCHEROS
10. 1 chopped jalepeno pepper
11. 1 small onion, chopped
12. 2 garlic cloves
13. 1 tablespoon canola oil
14. coarse salt and ground pepper
15. Puree all but the oil
16. In a medium saucepan, heat oil over medium heat
17. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes
18. Season with salt and pepper
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