Johnny Jalapeno's Ranchero Breakfast Wrap |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month. Ingredients:
2 tomatoes, chopped |
1 -2 jalapeno, seeded and chopped |
1/2 onion, chopped |
2 garlic cloves, chopped |
1 teaspoon fresh oregano, chopped |
1/4 teaspoon chili powder |
1/4 teaspoon salt |
4 corn tortillas (or flour) |
1 cup shredded iceberg lettuce |
1/4 cup reduced-fat monterey jack cheese, shredded |
4 eggs, cooked sunny side up (or over light) |
Directions:
1. In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
2. Ladle half of sauce into a food processor or blender and puree. Combine back with remaining half of sauce and serve warm.
3. In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
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