Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Huevos Rancheros




Source of Recipe


Source: Ortega®


List of Ingredients




10 fried or poached eggs

2 tablespoons vegetable oil

1 small onion, peeled and cut into thin wedges

1 small green or red bell pepper, seeded, sliced

2 cloves garlic, peeled, finely chopped

1 (16-oz) jar Ortega Garden Style Salsa

1 (4-oz.) can Ortega Diced Green Chiles

1 (10-count) package Ortega Tostada Shells, warmed

1 cup shredded mild cheddar cheese or 1 cup shredded Monterey Jack cheese



Recipe



Cook eggs and set aside; keep warm.


Heat vegetable oil in a large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender and onion is slightly golden. Add salsa and chiles. Bring to a boil. Remove from heat.


Top each tostada shell with 1/3 cup sauce, 1 egg and cheese.