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This recipe for BREAKFAST RANCHO RELLENOS, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, January 9, 2009



For each serving
1 large canned Mild Ortega Green Chile
1 corn tortilla
2 eggs
2-3 pieces crisp bacon
Diced green onions
Shredded Jack Cheese
Ranchero sauce or Bottled salsa like Pace Picante
Black beans, canned or home made

Grill corn tortillas on both sides until very hot, place on cookie sheet. Slice open a chili and remove any seeds and pat dry with paper towel. Place chili on the edge of about 2 inches of the tortilla with the pointed end and most of the chili hanging out of and off of the tortilla.

Scramble eggs, lightly ( they bake so donít make dry eggs) and spoon on part of the chili and the tortilla. Fold the chili point back over the top of the eggs. At this point all of the chili and eggs should be on the tortilla.

Top the chili and eggs with a spoon full of salsa, a generous hand full of cheese, crumbled bacon and put in a hot oven until the cheese has melted.

Carefully slide spatula under tortillas and remove to plate. Top with diced green onions and avocado slices. Serve with drained black beans and a basket of hot corn and flour tortillas. Pass remaining salsa.




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