Sunday, January 22, 2006
1/4 c chopped onion
1/4 c chopped bell pepper
1 T diced pickled jalapeño (don't use fresh–they're too hot!)
1/2 t vegetable oil
1 t chicken bouillon powder
1 10-oz. can mild or medium enchilada sauce (I use Old El Paso)
1/3 c water
In a small saucepan, sauté onion and bell pepper in oil until tender. Add jalapeño, bouillon powder, enchilada sauce, and water. Simmer 5-10 minutes. Store leftovers in freezer until next time. This recipe makes enough for 4-6 servings of Huevos Rancheros, depending on how much you use.
Putting it all together:
Put two 6-inch corn tortillas on a hot griddle or skillet. Sprinkle with some cheddar cheese. In another small skillet, cook two eggs "over easy" or "over medium." Remove tortillas to your plate when cheese is melted. Top with the eggs, and then put Ranchero sauce over the eggs. We usually have this with some hash brown potatoes.
Posted by Cyndi at 3:51 PM