My husband likes huevos rancheros, and I thought I would make these up as an interesting diversion from the usual eggs he has.
- 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
- Preheat oven to 400°F.
- In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
- 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.
- Place 2 crispy tortillas on a baking sheet.
- In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
- Divide eggs evenly among both tortillas.
- Top with remaining tortillas.
- Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
- Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
- Serve garnished with additional jalapenos or chilies, if desired.