Mexicana Eggs – a delicious recipe with eggs, salt, black pepper, peppers, sour cream, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
321
kcal
Calories
19
g
Fat
21
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 eggs, ¼ teaspoon adobo seasoning or ¼ teaspoon seasoning salt, ¼ teaspoon black pepper, 2 tablespoons chopped pickled jalapeno peppers or 2 tablespoons chopped green chilies, and more.
Yes, Mexicana Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
