Mexicana Eggs

Created by Sue on April 17, 2013

Ingredients

4 eggs
1/4 teaspoon adobo seasoning (or 1/4 teaspoon seasoning salt)
1/4 teaspoon black pepper
2 tablespoons chopped pickled jalapeno peppers (or 2 tablespoons chopped green chilies)
1 tablespoon sour cream

4 fresh corn tortillas (or 4 tostadas)
1/2 cup monterey jack pepper cheese, queso blanco (or 1/2 cup cheddar cheese, grated)
1/2 cup ranchera sauce (or may use enchilada sauce or salsa)
1 tablespoon lard or butter

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.