Zutaten für Mexicana Eggs
- 4 large eggs
- Adobo Seasoning
- Black Pepper
- Pickled Jalapeno Peppers
- 1 tablespoon sour cream
- Corn Tortillas
- Monterey Jack Pepper Cheese
- Ranchera Sauce
- 1 tablespoon lard, for scrambling eggs
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Zubereitung von Mexicana Eggs
- Preheat oven to 400°F (200°C).
- In a medium bowl, lightly beat eggs with adobo sauce, black pepper, chopped jalapeños, and sour cream.
- Heat 1 tablespoon of lard or vegetable oil in a skillet over medium heat. Fry corn tortillas one at a time for about 30 seconds per side, until lightly golden and crispy. Set aside on paper towels to drain.
- Place 2 crispy tortillas on a baking sheet.
- In a small skillet, heat 1 tablespoon of lard over medium heat. Add the egg mixture and scramble until just set but still slightly moist.
- Evenly divide the scrambled eggs between the 2 tortillas on the baking sheet.
- Top with the remaining 2 tortillas.
- Spoon 1/4 cup of your favorite enchilada or salsa sauce over each stacked tortilla and sprinkle evenly with shredded cheese.
- Bake for 3-5 minutes, or until the cheese is melted and bubbly and the eggs are heated through.
- Garnish with extra jalapeños or chili slices, if desired, and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
60g
Carbs
7g
