Ingredients for Johnny Jalapeno's Ranchero Breakfast Wrap
- 1 cup chopped tomatoes
- 1 jalapeno pepper, finely minced (remove seeds for less heat)
- 1/2 cup chopped onion
- Garlic Cloves
- Fresh Oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Corn Tortillas
- 2 cups shredded iceberg lettuce
- Reduced Fat Monterey Jack Cheese
- 2 sunny-side up eggs
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How to Make Johnny Jalapeno's Ranchero Breakfast Wrap
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup chopped tomatoes, 1/2 cup chopped onion, 1 jalapeno pepper, finely minced (remove seeds for less heat), and 2 cloves minced garlic.
- Cook for 5 minutes, stirring occasionally, until the onions begin to soften.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue cooking for another 5-7 minutes, or until the onions are translucent.
- If the sauce is too thick, add up to 1/2 cup of water, 1 tablespoon at a time, until desired consistency is reached.
- Transfer half of the cooked sauce to a blender or food processor and puree until smooth.
- Return the pureed sauce to the skillet and combine with the remaining sauce. Keep warm.
- Warm a large corn tortilla. Layer 2 cups shredded iceberg lettuce, 1/4 cup shredded Monterey Jack cheese, and 2 sunny-side up eggs on the tortilla.
- Top generously with the ranchero sauce and fold the tortilla to create a wrap.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
25g
Fat
20g
Carbs
11g
