April 17, 2013
Breakfast, Dairy, Cheese,
Monterey Jack, Eggs, Mexican, North American, Budget-Friendly, Brunch, Cinco de Mayo, Oven Bake, Skillet, Stove Top more
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"My husband likes huevos rancheros, and I thought I would make these up as an interesting diversion from the usual eggs he has."
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.
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