Juevos Rancheros
is Spanish for farm-style eggs. It is a Tex-Mex breakfast recipe that you can serve at supper as well. I first tasted Juevos Rancheros at a little diner in New Mexico in the late 1970s. This recipe makes what I remember tasting. It's pretty easy to make and impressive to serve. It makes enough for 4 people.
Instructions
1. Mash the avocado in a small bowl. Add in 1 teaspoon of garlic powder and 1 teaspoon of chile powder. Set it aside until you are ready to serve the Juevos Rancheros.
2. Beat 8 eggs until they are fluffy and a lemon yellow color. Add 1 teaspoon of chile powder, 1 teaspoon of garlic powder and salt. Mix in all but 1/4 cup of the shredded Monterey Jack cheese. Melt two tablespoons of butter in a frying pan and scramble the eggs in the melted butter. Place the scrambled eggs in a warm oven until you are ready to serve the Juevos Rancheros.
3. Brown one side of each flour tortilla over low heat in an iron skillet. Place each tortilla, browned side down, on individual serving plates.
4. Place a fourth of the scrambled eggs on top of the browned tortilla. Spoon 2 tablespoons of medium salsa on top of the hot eggs. Add a fourth of the mashed avocado on top of the salsa followed by a dollop of sour cream. Dot the top of the sour cream with several slices of Jalepeno pepper. Fold the tortilla over the top like a taco. Serve hot.
Tags: Juevos Rancheros, chile powder, garlic powder, powder teaspoon, ready serve, ready serve Juevos, scrambled eggs