Ingredients
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4 eggs
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1/4 teaspoon adobo seasoning or 1/4 teaspoon seasoning salt
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1/4 teaspoon black pepper
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1 tablespoon sour cream
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4 fresh corn tortillas or 4 tostadas
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1/2 cup ranchera sauce (or may use enchilada sauce or salsa)
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1 tablespoon lard or 1 tablespoon butter
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1/2 cup monterey jack pepper cheese, queso blanco or 1/2 cup cheddar cheese, grated
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2 tablespoons chopped pickled jalapeno peppers or 2 tablespoons chopped green chilies
Instructions
- Preheat oven to 400°F.
- In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
- 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.
- Place 2 crispy tortillas on a baking sheet.
- In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
- Divide eggs evenly among both tortillas.
- Top with remaining tortillas.
- Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
- Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
- Serve garnished with additional jalapenos or chilies, if desired.