Directions:
- 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.
- Ladle half of sauce into a food processor or blender and puree. Combine back with remaining half of sauce and serve warm.
- In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.79 Kcal (1582 kJ) | ||
| Calories from fat | 172.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.21g | 30% | |
|---|---|---|---|
| Cholesterol | 353.68mg | 118% | |
| Sodium | 610.05mg | 25% | |
| Potassium | 523.54mg | 11% | |
| Total Carbs | 31.05g | 10% | |
| Sugars | 4.95g | 20% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 23.05g | 46% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.5mg | 14% | |
| Calcium | 344.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 123.39 Kcal (517 kJ) | ||
| Calories from fat | 56.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 30% | |
|---|---|---|---|
| Cholesterol | 115.52mg | 118% | |
| Sodium | 199.26mg | 25% | |
| Potassium | 171mg | 11% | |
| Total Carbs | 10.14g | 10% | |
| Sugars | 1.62g | 20% | |
| Dietary Fiber | 1.67g | 20% | |
| Protein | 7.53g | 46% | |
| Vitamin C | 8.2mg | 42% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 14% | |
| Calcium | 112.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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