Eggs Yucatan Style
|Vegetable oil||2 Cup (32 tbs)|
|Refried beans||1⁄2 Cup (8 tbs) (Warm)|
|Diced ham||1 Cup (16 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Shredded jack cheese||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Garlic||3 Clove (15 gm), minced|
|Vegetable oil||2 Tablespoon|
|Tomatoes||4 , peeled & chopped|
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Diced green chilies||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Bananas||3 , peeled|
|Butter||1⁄4 Cup (4 tbs)|
Cut the bananas in half lengthwise and saute in butter in a skillet until lightly browned.
Fry the tortillas in vegetable oil until crisp.
Remove and drain on paper towels.
Fry the eggs.
Spread the tortillas with beans and top with the eggs, ham and peas.
Pour sauce over and sprinkle with cheese.
Garnish with bananas.
Sauce: Pour oil in a saucepan and saute onion and garlic 5 minutes.
Stir in remaining ingredients and simmer 10 minutes.