Mexicana Eggs

Directions

1. 1
   Preheat oven to 400F.
2. 2
   In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
3. 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. 4
   Place 2 crispy tortillas on a baking sheet.
5. 5
   In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
6. 6
   Divide eggs evenly among both tortillas.
7. 7
   Top with remaining tortillas.
8. 8
   Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
9. 9
   Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
10. 10
    Serve garnished with additional jalapenos or chilies, if desired.