Mexicana Eggs

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

Recipe: #9063

April 17, 2013



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

Original is 2 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When picking out jalapenos, choose ones that are bright and firm. Avoid any that are soft or have brown spots.
  • If you prefer a milder flavor, opt for queso blanco or cheddar cheese instead of monterey jack pepper cheese.

  • Substitute seasoning salt for adobo seasoning - This substitution allows for a more mild flavor and a little less heat than the adobo seasoning.
  • Substitute cheddar cheese for queso blanco - This substitution provides a more robust flavor and a bit of sharpness to the dish.

Vegetarian Mexicana Eggs Replace the lard with 1 tablespoon of vegetable oil and replace the eggs with a 15-ounce can of black beans, drained and rinsed. Scramble the beans with the adobo, pepper, jalapenos and sour cream, then proceed with the recipe as written.


Vegetarian Tex-Mex Eggs Replace the lard with 1 tablespoon of vegetable oil and replace the eggs with a 15-ounce can of pinto beans, drained and rinsed. Scramble the beans with the taco seasoning, red pepper, jalapenos and sour cream, then proceed with the recipe as written.


Mexican Street Corn Salad - This delicious side dish is the perfect accompaniment to Mexicana Eggs. The creamy and zesty flavors of the corn salad complement the savory and spicy flavors of the eggs. Plus, the addition of fresh cilantro gives it a bright and fresh flavor that pairs perfectly with the other ingredients.


Chorizo Quesadillas: These tasty quesadillas are the perfect addition to the Mexican Street Corn Salad. The spicy chorizo and melted cheese provide a savory and comforting flavor that pairs nicely with the zesty and creamy flavors of the corn salad. Plus, they are easy to make and require minimal ingredients, making them a great option for a quick and easy meal.




FAQ

Q: Can I use other types of cheese?

A: Yes, you can use other types of cheese. You could use cheddar cheese, queso blanco, or any other type of cheese you prefer.



Q: Can I substitute the oil for butter?

A: Yes, you can substitute the oil for butter. You can use an equal amount of melted butter as a substitute for the oil.

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Fun facts:

Fun Fact 1: Huevos Rancheros, the dish this recipe is based on, is a traditional Mexican breakfast dish. It was made popular by the legendary Mexican actor Cantinflas, who featured it in his film El Rancho Grande.

Fun Fact 2: The pickled jalapeno peppers used in this recipe are a staple of Mexican cuisine. They were first discovered by the Aztecs and were made popular by the Spanish conquistadors who introduced them to the New World.