Huevos Rancheros |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons unsalted butter or margarine, divided | 4 eggs | 2 (8-inch) flour tortillas |
| 1-1/2 cups (6 ounces) shredded cheddar cheese | 1/4 cup commercial salsa | 3 tablespoons commercial sour cream |
| additional commercial salsa | ||
| 1 | Melt 1 tablespoon butter in a 10-inch crepe pan, and heat until hot enough to sizzle a drop of water. Cook eggs over low heat to desired degree of doneness; keep warm. |
| 2 | Melt 1 tablespoon butter in crepe pan over medium heat. Place 1 tortilla in pan, and cook 30 to 45 seconds or until softened; turn tortilla over. Place 2 eggs, 3/4 cup cheese, and 2 tablespoons salsa on tortilla; fold in half. Cover and cook 1 minute or until cheese melts. Turn tortilla over; cover and cook 1 minute. |
| 3 | Repeat procedure with remaining ingredients. Top each serving of Huevos Rancheros with a dollop of sour cream and salsa. |