Huevos Rancheros

Huevos Rancheros

4 (8-inch) flour tortillas
3 tablespoons canola oil
10 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup shredded Monterey Jack cheese
SAUCE RANCHEROS
Diced avocado, sour cream, and chopped fresh cilantro, for garnish

Sauce Rancheros: In a blender, puree:
1 can whole tomatoes with juice
1 chopped jalapeno chile, (seeds and ribs removed for less heat)
1 small onion, chopped
2 garlic cloves

In a medium saucepan, heat 1 tablespoon canola oil over medium heat.Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.

Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.


In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.


Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.


***From Everyday Food, October 2003.

~We halved the recipe, but it was just as good!
Lynn