This classic egg dish from La Norteña y Cafe Deluxe in El Paso makes one serving, but you can multiply the recipe accordingly. Make the salsa for the Ranchero Sauce first. It will keep in the refrigerator for up to five days. Rather than frying, we poached the eggs and dry-sautéed the tortillas.

Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
1 serving
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Break eggs into each of 2 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in skillet. Cover skillet; cook 6 minutes. Remove custard cups from water.

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  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tortilla quarters; cook 2 minutes on each side or until browned.

  • Arrange the tortilla quarters on a microwave-safe plate; top with eggs and Ranchero Sauce. Sprinkle with cheese. Microwave at high 15 seconds or until cheese melts.

  • Totals include Ranchero Salsa and La Norteña's Homemade Salsa.

Source

La Norteña y Cafe Deluxe, El Paso, Texas

Nutrition Facts

322 calories; calories from fat 43%; fat 15.4g; saturated fat 4.9g; mono fat 4.1g; poly fat 1.8g; protein 20.8g; carbohydrates 26.5g; fiber 3.4g; cholesterol 451mg; iron 3mg; sodium 694mg; calcium 237mg.
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