Mexicana Eggs

2
Servings
15m
Prep Time
8m
Cook Time
23m
Ready In


"My husband likes huevos rancheros, and I thought I would make these up as an interesting diversion from the usual eggs he has."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (265.6 g)
  • Calories 470.9
  • Total Fat - 23.5 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 352.1 mg
  • Sodium - 397.8 mg
  • Total Carbohydrate - 47.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 7.4 g
  • Protein - 22.1 g
  • Calcium - 370.5 mg
  • Iron - 3 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F.

Step 2

In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.

Step 3

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.

Step 4

Place 2 crispy tortillas on a baking sheet.

Step 5

In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.

Step 6

Divide eggs evenly among both tortillas.

Step 7

Top with remaining tortillas.

Step 8

Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.

Step 9

Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.

Step 10

Serve garnished with additional jalapenos or chilies, if desired.

Tips & Variations


No special items needed.

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