Cabot Cheddar Jalapeño Huevos Rancheros

Name: Cabot Cheddar Jalapeño Huevos Rancheros
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 medium vine-ripened tomatoes; chopped¼ cup chopped red onion1 tablespoon chopped fresh cilantro1 teaspoon honey1; 'Times New Roman_MSFontService'; Serif; line-height: 24px;">j; 'Times New Roman_MSFontService'; Serif; line-height: 24px;">alapeño pepper; minced1 tablespoon fresh lime juiceSalt and ground black pepper to taste¼ cup Cabot Sour Cream1 teaspoon ground cumin6 corn tortillas8 ounces Cabot Pepper Jack; grated (about 2 cups)6 large eggs½ pint alfalfa sprouts

– Makes 6 servings –

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Ingredients

2 medium vine-ripened tomatoes, chopped
¼ cup chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoon honey
1 jalapeño pepper, minced
1 tablespoon fresh lime juice
Salt and ground black pepper to taste
¼ cup Cabot Sour Cream
1 teaspoon ground cumin
6 corn tortillas
8 ounces Cabot Pepper Jack, grated (about 2 cups)
6 large eggs
½ pint alfalfa sprouts

Directions

PREHEAT oven to 375°F.

COMBINE tomatoes, onions, cilantro, honey, jalapeno, and lime juice in medium bowl.

SEASON mixture with salt and pepper and set aside. In another bowl, combine sour cream and cumin and set aside.

PLACE one tortilla between two sheets of paper towel and microwave for 15 seconds to soften; Press into large (12-ounce) custard cup or ramekin to form into bowl shape. Repeat with remaining tortillas.

PLACE cups or ramekins with tortillas on baking sheet and sprinkle one sixth of cheese in each. Bake for 10 to 15 minutes, or until cheese is lightly browned.

POACH eggs in pan of simmering water to desired degree of doneness.

SERVE by placing some of sprouts in each tortilla cup; top each with poached egg and spoonfuls of tomato mixture and sour cream.