Classic Breakfast Huevos Rancheros
|Cooking oil||1⁄4 Cup (4 tbs)|
|6 inch tortillas||4|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned green chili peppers||2 , rinsed, seeded, chopped|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Shredded cheese||1⁄2 Cup (8 tbs) (Monterey Jack Or America)|
In a 10-inch skillet heat oil.
Fry tortillas, one at a time, in oil about 30 seconds on each side or till crisp and golden.
Wrap in foil and keep warm in a 250° oven.
In the same skillet cook onion in the remaining oil till tender.
Add undrained tomatoes, chili peppers, chili powder, gar-lic powder, and 1/4 teaspoon salt.
Simmer 5 to 10 minutes or till slightly thickened.
Break an egg into a small dish.
Carefully slide egg into hot tomato mixture.
Repeat with remaining eggs.
Season with salt and pepper.
Cover and cook over low heat 3 to 5 minutes or till eggs are the desired doneness.
To serve, place 2 eggs and some tomato mixture on each tortilla.
Top with cheese.