cup shredded cheese (preferrably Monterey or Cheddar)
(7 ounce) can ranchera sauce, warmed (I prefer Herdez brand)
Serving Size: 1 (201) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 368 g63 %
Total Fat 40.9 g62 %
Saturated Fat 15.9 g79 %
Cholesterol 477.9 mg
Sodium 903.1 mg
Dietary Fiber 3 g12 %
Sugars 1.2 g4 %
Protein 28 g
I recommend using a 10 inch non-stick frying pan.
Pour enough vegetable oil into the pan to fully cover bottom of pan. Heat on medium-high until oil hot.
One at a time, put in a tortilla and lightly brown. About a minute per side.
After removing, place on a paper towel to drain. Depending on how many you're making, you may want to have oven on 200 & place in there to keep warm.
Add oil as needed to keep bottom of pan covered.
After tortillas are all fried, turn down the heat to medium and allow to cool slightly.
Add the eggs to the oil. I usually fry 3 at once in this size pan. If you want runny yolks, fry until whites brown around the edges and remove. If you want firm yokes, when the whites brown around the edges, gently turn over using a slotted spatula or spoon.
Assembly: On plate(in this order), place one tortilla, bacon (cut each slice in half & arrange in an "X" formation), egg, cheese and Ranchero.
If you want to make a little spicier serving, after frying the tortillas you can dip each in ranchero sauce before assembly.