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Chile & Lime Huevos Rancheros Scrambled eggs are spooned on a bed of spicy salsa served on a crisp tortilla. Terrific for a Sunday brunch. chile-and-lime-huevos-rancheros Makes: 6 servings 6 corn tortillas ( 6-inch) 1 (14 1/2 ounce) can diced tomatoes 1 (4 1/2 ounce) can chopped mild green chiles 1/3 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce or Frank's RedHot® Cayenne Pepper Sauce 1/2 tsp. ground cumin 12 large eggs, beaten 1 Tbsp. olive oil 1/2 cup shredded Cheddar cheese <p>HEAT oven to 425°F. Place tortillas in damp paper towels. Soften in microwave 30 seconds. Coat both sides of tortillas with cooking spray. Place tortillas into 10 ounce custard cups, pressing in sides. Place a ball of foil in center to hold in sides of tortillas. Bake 15 minutes until golden. Cool tortilla cups on rack and remove foil.</p><p>COMBINE diced tomatoes, chilies, Chile 'n Lime&trade; Hot Sauce and cumin in medium saucepan. Heat to boiling and simmer 5 minutes until slightly thickened. Heat oil in nonstick skillet. Add eggs and scramble until set.</p><p>TO ASSEMBLE, spoon 1/3 cup sauce into each tortilla cup, top with 1/2 cup scrambled eggs and sprinkle with about 1 tablespoon cheese.</p>
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Chile & Lime Huevos Rancheros

Scrambled eggs are spooned on a bed of spicy salsa served on a crisp tortilla. Terrific for a Sunday brunch.

Makes: 6 servings
Prep Time: 10 min
Cook Time: 15 min
User Rating:

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Ingredients

  • 6 corn tortillas ( 6-inch)
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 (4 1/2 ounce) can chopped mild green chiles
  • 1/3 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce or Frank's RedHot® Cayenne Pepper Sauce
  • 1/2 tsp. ground cumin
  • 12 large eggs, beaten
  • 1 Tbsp. olive oil
  • 1/2 cup shredded Cheddar cheese

Directions

HEAT oven to 425°F. Place tortillas in damp paper towels. Soften in microwave 30 seconds. Coat both sides of tortillas with cooking spray. Place tortillas into 10 ounce custard cups, pressing in sides. Place a ball of foil in center to hold in sides of tortillas. Bake 15 minutes until golden. Cool tortilla cups on rack and remove foil.

COMBINE diced tomatoes, chilies, Chile 'n Lime™ Hot Sauce and cumin in medium saucepan. Heat to boiling and simmer 5 minutes until slightly thickened. Heat oil in nonstick skillet. Add eggs and scramble until set.

TO ASSEMBLE, spoon 1/3 cup sauce into each tortilla cup, top with 1/2 cup scrambled eggs and sprinkle with about 1 tablespoon cheese.

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