Prep 15 mins
Cook 8 mins
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
- 1.23 ml adobo seasoning or 1.23 ml seasoning salt
- 1.23 ml black pepper
- 29.58 ml chopped pickled jalapeno peppers or 29.58 ml chopped green chilies
- 14.79 ml sour cream
- 4 fresh corn tortillas or 4 tostadas
- 118.29 ml monterey jack pepper cheese, queso blanco or 118.29 ml cheddar cheese, grated
- 118.29 ml ranchera sauce (or may use enchilada sauce or salsa)
- 14.79 ml lard or 14.79 ml 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.
I used chopped green chilies, queso blanco, and salsa, topped with a few hot pickled pepper slices - yum! Made for ZWT5.
Great way to serve up eggs. I used a couple premade tostada shells I had and some black bean salsa. Thanks Sue, you Saucy Senorita!
This was a great breakfast! I used jalapenos and pepper jack cheese to get a nice little kick. The taste was great. Thanks for the recipe for the lovely breakfast treat.