Classic Huevos Rancheros
|Cooking oil||1⁄4 Cup (4 tbs)|
|Frozen tortillas||4 1⁄2 Ounce, thawed (6 Pieces, 1/2 Of A 9 Ounce Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Small, minced|
|Cooking oil||2 Tablespoon|
|Tomatoes||3 Large, peeled, cored and finely chopped|
|Green chilies||1⁄4 Cup (4 tbs), drained, rinsed, seeded and chopped (2 Chilies)|
|Shredded monterey jack cheese||1 Cup (16 tbs)|
Heat 1/4 cup oil in a medium skillet. (Electric skillet 250°.)
Dip tortillas in oil for a few seconds till softened but not brown.
In same skillet cook onion and garlic in 2 tablespoons oil till tender but not brown.
Add tomatoes, chilies, and 1/4 teaspoon salt.
Simmer 10 minutes.
Slide eggs into tomato mixture, taking care not to break yolks.
Season with salt and pepper.
Cover skillet and cook eggs till of desired doneness.
Place an egg with some of the tomato mixture on each tortilla.
Top with shredded cheese.