A quick and easy weeknight meal that has the extra advantage of being inexpensive.
shredded Mexican cheese
Heat about 3/4 inch of oil in a shallow saute pan over medium high heat until it begins to wisp smoke. One by one, fry the corn tortillas in the oil until they are crisp; drain on paper towels. Heat the broiler. Slather a generous amount of refried beans over each cooled tortilla. Heat a large fry pan, and drizzle with some of the reserved oil from the tortilla frying. Fry one egg for each tortilla until the bottom of the egg is set and crispy; the top of the egg need not be fully cooked. Place one egg atop the beans on each tortilla. Sprinkle with cheese. Place under the broiler until the cheese is melted and the top of the egg is cooked, making sure not to overcook the egg (you want it runny in the middle). Top each egg with salsa and serve immediately.
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