|How can you resist this,|
it's wonderfully fabulous!
Prep: 15 mins.
Posted by Sandra
- 2 10” flour tortillas
- olive oil
- 4 eggs
- 2 cups cheddar cheese, shredded (I like ‘sharp’)
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro (optional)
- 1 (15 oz) can rosarita refried beans
- 1 (16 oz.) jar of ‘medium-spiced’ picante salsa
- 1 large tomato, chopped (reserving 2 tablespoons for garnish)
- ½ teaspoon jarred pickled jalapenos, chopped
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Heat the oven to a warm 150 degrees, and place 2 serving plates in it to keep warm.
Place the refried beans in a small saucepan over medium-low heat, and heat until warm, stirring occasionally.
In another small saucepan, heat all the red sauce ingredients over medium-low heat as well (remember to reserve 2 tablespoons of freshly chopped tomatoes for garnishing).
Heat a large non-stick skillet on medium high. Brush each side of tortillas with olive oil and place one at a time into skillet and cook just until pockets of air bubbles rise up inside of them, turn over and repeat, remove from heat.
Remove warm plates form oven and place tortillas on them. Spread each tortilla with warm refried beans (using a butter knife), then also spread salsa all over the top of the refried beans. Sprinkle each with 1 cup of shredded cheese, and return to the warm oven while you cook the eggs.
Using the same skillet as was used for the tortillas, add a little oil to the pan, and heat medium-low heat. Crack 4 eggs into the skillet and cook to your desired doneness (for tender, beautiful eggs this process is important).
Remove the plates from the oven, and place two eggs on top, spoon over remaining salsa, adding tiny dollops of sour cream here and there, and freshly chopped ‘reserved’ tomatoes, plus a dusting of chopped cilantro if you choose.