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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 2 |
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My husband likes huevos rancheros, and I thought I would make these up as an interesting diversion from the usual eggs he has. Ingredients:
4 eggs |
1/4 teaspoon adobo seasoning or 1/4 teaspoon seasoning salt |
1/4 teaspoon black pepper |
2 tablespoons chopped pickled jalapeno peppers or 2 tablespoons chopped green chilies |
1 tablespoon sour cream |
4 fresh corn tortillas or 4 tostadas |
1/2 cup monterey jack pepper cheese, queso blanco or 1/2 cup cheddar cheese, grated |
1/2 cup ranchera sauce (or may use enchilada sauce or salsa) |
1 tablespoon lard or 1 tablespoon butter |
Directions:
1. Preheat oven to 400°F.
2. In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
3. If using fresh corn tortillas, fry them in a shallow amount of lard or vegetable oil on both sides until they crisp up, then drain on paper toweling.
4. Place 2 crispy tortillas on a baking sheet.
5. In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
6. Divide eggs evenly among both tortillas.
7. Top with remaining tortillas.
8. Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
9. Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
10. Serve garnished with additional jalapenos or chilies, if desired.
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