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  Added: Apr 10, 2006  •  Visited (273)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Tortillas Baked With Artichoke Hearts And Cheese-Topped Eggs
(Huevos Monterey)
What You Need:
  • 8 teaspoons butter, softened
  • 4 corn tortillas
  • 4 dried hot red chilies each about 1½ inches long, stemmed, seeded and coarsely crumbled
  • 2 medium-sized garlic cloves, peeled and coarsely chopped
  • 2 teaspoons salt
  • A 1-pound 12-ounce can whole tomatoes
  • 1 teaspoon crumbled dried oregano
  • ½ teaspoon ground cumin
  • A 10-ounce package frozen artichoke hearts, thoroughly defrosted, patted dry with paper towels, and sliced crosswise into ¼-inch-thick rounds
  • 8 eggs
  • 2 cups (½ pound) finely grated Monterey Jack cheese
  • 1 cup finely chopped onions

  • How To Cook:
    1. Preheat the oven to 400. With a pastry brush, spread 4 teaspoons of the softened butter evenly over the bottom of four heatproof serving plates or individual shallow baking dishes about 6 inches in diameter.

    2. Place a tortilla on each plate or dish and brush the tops with the remaining 4 teaspoons of softened butter. Set aside.

    3. With a mortar and pestle, or in a small bowl with the back of a spoon, rub the chilies, garlic and salt to a smooth paste. Drain the tomatoes in a sieve set over a bowl and chop them coarsely.

    4. Combine the chili-and-garlic paste, the tomatoes and their liquid, the oregano and the cumin in a heavy 10- to 12-inch skillet. Stirring constantly, bring to a boil over high heat.

    5. Then cook briskly, stirring from time to time, until the sauce is thick enough to hold its shape almost solidly in a spoon. Remove from the heat and taste the sauce for seasoning.

    6. Arrange the sliced artichoke hearts in a ring around the outside edge of each tortilla. Pour the tomato sauce over the tortillas, masking the artichoke-heartrings completely. Break 2 eggs into the center of each ring and bake in the middle of the oven for 2 or 3 minutes.

    7. Then sprinkle each pair of eggs with ¼ cup of the cheese,and continue baking for 5 or 6 minutes longer, until the cheese has melted and the eggs are set.

    8. Serve the Huevos Monterey at once, directly from the baking dishes. Mound the chopped onions in a small bowl and present them separately as an accompaniment.
     
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Artichokes
    Dish » Appetizers

     





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