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Published: Tuesday, 4/8/2008

Huevos Rancheros

4 8-inch corn tortillas

2 teaspoons vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

3 garlic cloves, minced

1/4 cup canned chopped green chiles

2 teaspoons chile powder, preferably New Mexico chile powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon hot sauce

1 14.5-ounce can diced tomatoes, undrained

4 large eggs

1/4 cup commercial salsa

1/4 cup shredded Monterey Jack cheese

2 teaspoons chipped fresh cilantro

Preheat oven to 350 degrees. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until crisp.

Heat a large nonstick skillet over medium-high heat. Coat pan with 1 teaspoon oil. Add onion, bell pepper, and garlic and saute 3 minutes. Add green chiles and next 5 ingredients. Bring to a boil; cook 3 minutes or until thick.

Heat a large nonstick skillet over medium-low heat. Coat pan with 1 teaspoon oil. Add eggs to pan, cook 3 minutes or until done. Place 1 tortilla on each of 4 plates. Top each tortilla with tomato mixture and egg. Spoon salsa over each serving, sprinkle with cheese and cilantro.

Yield: 4 servings

Source: Adapted from Cooking Light Complete Cookbook

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