CHILE & LIME HUEVOS RANCHEROS
Servings: 6 servings
Prep Time: 10
Cook Time: 15
6 soft corn tortillas, about 6-inches in diameter
1 (14 1/2 ounce) can diced tomatoes
1 (4 1/2 ounce) can chopped mild green chilies
1/3 cup FRANK'S® REDHOT® Chile 'n Lime™ Hot Sauce or FRANK'S® REDHOT® Cayenne Pepper Sauce
1/2 teaspoon ground cumin
12 large eggs, beaten
1 tablespoon olive oil
1/2 cup shredded Cheddar cheeseDIRECTIONS:
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.