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

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