Tex-mex brunch - huevos rancheros - sl 4/91
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | 6-inch corn tortillas |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Onion; chopped |
| 1 | clove | Garlic; minced |
| 3 | larges | Tomatoes; peeled & chopped |
| 4 | ounces | Can chopped green chiles; undrained |
| ¼ | teaspoon | Salt |
| 6 | eaches | Eggs |
| ½ | cup | (2 oz) shredded Cheddar or Monterey Jack cheese |
Directions
Huevos Rancheros: Lined with tortillas topped with a spicy tomato mixture and eggs that bake sunny-side up, Huevos Rancheros is probably the most common breakfast dish in this region [American Southwest/Mexico]." SL
Fry tortillas, one at a time, in hot oil 5 seconds on each side or just until softened. Drain tortillas on paper towels. Line a 12 x 8 x 2-inch baking dish with tortillas, letting tortillas extend ½ inch up sides of dish. Set baking dish aside.
Saute onion and garlic until crisp-tender in skillet used for frying tortillas. Add tomatoes, chiles, and salt; simmer uncovered 10 minutes, stirring occasionally. Pour mixture over tortillas. Make 6 indentations in tomato mixture, and break an egg into each. Cover and bake at 350 degrees for 25 minutes.
Sprinkle with cheese, and bake an additional 2 minutes, or until cheese melts. Serve immediately.
Recipe from Nartha T. Leoni in "Southern Living" April, 1991.
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95