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


Added: Monday, March 9, 2009


For each serving you need

2 corn tortillas
1, inch thick slice of ham
cup grated Jack Cheese
2 eggs
Tomatillo or Ranchero sauce

Sour cream
Salsa fresca
Avocado slices
Pickled jalapeno peppers

Re-fried or black beans

Heat a griddle to high, add some oil and wipe with paper towel. Place 2 tortillas on hot griddle, and ham next to it. Cook tortilla about 30 seconds and turn over. Sprinkle half of the cheese on each of the tortillas, and place the heated ham on the cheese on one of the tortillas. Carefully turn one tortilla on to the other sandwich style, press lightly with spatula to flatten . Turn and cook a little longer until cheese is almost melted.

Place on a oven proof plate or cookie sheet. Heat sauce to simmer and turn off. Top Tortilla sandwich with 2 over easy (or cooked to your liking) eggs. Do not add sauce until all eggs are cooked and on tortillas. Spoon heated sauce on eggs, sprinkle with cheese and bake until cheese is melted. Garnish with all or some of the above, serve with beans.




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