Mexicana Eggs

• 4 eggs
• 14 teaspoon adobo seasoning or 14 teaspoon seasoning salt
• 14 teaspoon black pepper
• 2 tablespoons chopped pickled jalapeno peppers or 2 tablespoons chopped green chilies
• 1 tablespoon sour cream
• 4 fresh corn tortillas or 4 tostadas
• 12 cup monterey jack pepper cheese, queso blanco or 12 cup cheddar cheese, grated
• 12 cup ranchera sauce (or may use enchilada sauce or salsa)
• 1 tablespoon lard or 1 tablespoon butter

1. Preheat oven to 400F.
2. In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
3. If using fresh corn tortillas, fry them in a shallow amount of lard or vegetable oil on both sides until they crisp up, then drain on paper toweling.
4. Place 2 crispy tortillas on a baking sheet.
5. In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
6. Divide eggs evenly among both tortillas.
7. Top with remaining tortillas.
8. Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
9. Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
10. Serve garnished with additional jalapenos or chilies, if desired.

eggs, salt, black pepper, peppers, sour cream, corn tortillas, pepper cheese, ranchera sauce, lard

Taken from www.food.com/recipe/mexicana-eggs-97261 (may not work)