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SPICY HUEVOS RANCHEROS (RANCHER'S EGGS)




Source of Recipe


Southern Living Magazine, Submitted to our forum by Mark


Recipe Introduction


(Prep suggestion - For brunch set up a station at your cooktop, and have one person cook the tortillas while another does the eggs. They'll come out hot and cooked to order. Double or triple the recipe for the desired number of guests).




List of Ingredients




4 (6-inch) Corn Tortillas
2 tbsp vegetable oil, divided
4 lg eggs
1/2 cup (2 oz) shredded Monterey Jack cheesse with peppers
2 tbsp chopped fresh parsley (recipe calls for cilantro, but not this mother's son)
1 (8 oz) jar peach salsa
Garnishes: fresh fruit, parsley springs


Recipe



Cook tortillas in 2 batches in 1 tbsp hot vegetable oil in a large non-stick skillet for 2 minutes on each side or just until crisp. Drain on paper towels. Arrange tortillas in an even layer on an aluminum foil-lined baking sheet.

Break eggs in remaining 1 tbsp hot oil in skillet, and cook 2 minutes on each side or to desired degree of doneness. Place 1 egg in center of each tortilla; top each evenly with cheese.

Broil 5 1/2 inches from heat for 1 minute or until cheese melts. Sprinkle evenly with chopped parsley. Top with salsa. Garnish, if desired.