1. Preheat oven to 400°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
