A traditional south-of-the-border, ranch-style egg dish served for breakfast, brunch or supper.
4 teaspoons vegetable oil or melted butter - divided use
2 (7 to 8-inch) flour tortillas
1/2 teaspoon chili powder
4 large eggs
1 cup (4 ounces) shredded Wisconsin Pepperjack, Monterey Jack or Cheddar Cheese - divided use
1/3 cup medium or hot salsa
2 tablespoons tomato catsup
2 tablespoons chopped cilantro or thinly sliced green onions
- Preheat oven to 400°F (205°C).
- Brush 2 teaspoons of the oil over one side of tortillas. Sprinkle chili powder over tortillas; place on a baking or cookie sheet. Bake until crisp and golden brown, about 8 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add eggs. Cover skillet; cook until eggs are just set, 3 to 4 minutes.
- Transfer tortillas to two serving plates; top each with 1/4 cup of the cheese and two eggs.
- Combine salsa and catsup in same skillet. Stir well and heat over high heat until hot. Spoon mixture over eggs; top with remaining cheese and cilantro.
Variation: 1 cup heated canned refried beans may be spread over the tortillas before adding eggs. Garnish with diced ripe avocado, if desired.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.