Ranch Style Eggs With Chorizo And Tomato Red Chile Sauce Recipes

Steps:

• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
• Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
• Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
• Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
• Heat a large nonstick skillet over high heat.
• Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
• Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
• Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.

Steps:

• Preheat oven to 375 degrees F.
• In medium bowl, combine crackers and butter.
• Press crumb mixture evenly into 10" pie pan or quiche dish.
• Bake until golden about 7 minutes. Cool on wire rack.
• INCREASE oven temp to 425 degrees F.
• Sprinkle cheese over cooled pie crust.
• In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
• Pour mixture over cheese.
• Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
• Continue baking until knife inserted into center comes out clean, about 20 minutes.
• Cool for 10 minutes on wire rack before slicing.

Steps:

• heat 2 tbs oil in small skillet, hold tortilia with tongs, dip one at a time in oil, for ten seconds, or until limp.
• line a 10x6x2 inch baking dish with the tortilias.
• Keep warm.
• In same skillet add 2tbs oil and cook onion and garlic till tender.
• Stir in tomatoes, green chillies, and salt.
• simmer 10 min.
• Pour over tortilias.
• beat eggs and cook in skillet till set, put on top, and grate cheese on top.
• put in oven just long enough for cheese to melt.
• serve warm.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.