Cheddar Huevos Rancheros with Fresh Salsa
1 medium, diced
½ medium, seeded and minced
Fresh lime juice
1 Tbsp, chopped fresh
2 large egg(s)
2 medium, warmed
Weight Watchers Reduced-fat Mexican style shredded cheese
2 Tbsp, or Monterey Jack
½ item(s), cut into 2 wedges
- To make salsa, stir together tomato, jalapeño, lime juice, cilantro, and pinch of salt in small bowl.
- Heat oil in medium nonstick skillet over medium heat. Crack eggs into skillet, cover, and cook until whites are completely set and yolks begin to thicken, but are not hard, 3–4 minutes.
- Place 1 tortilla on each of 2 plates and sprinkle evenly with cheese. Place 1 egg in center of each tortilla. Spoon half of salsa over each egg. Sprinkle eggs with remaining ⅛ teaspoon salt and pepper. Serve with lime wedges.
- Per serving (1 huevo ranchero)