Yield: 3-6 servings Cooking Time: 10 minutes
Temperature: Medium-High, Medium, Low

1 tablespoon maragarine
1 1/2 cups chicken broth
1 tablespoon flour
Shortening
1 medium onion, thinly sliced
1/2 cup chopped green chile*
6 Corn Tortillas**
1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes
1/2 teaspoon garlic salt
Shredded lettuce
1/4 teaspoon salt (optional)
eggs
Tomato wedges (optional)

1. Combine margarine and flour in a medium-sized skillet and cook
   at medium heat.
2. Add the onion, chile, and tomatoes and cook until the onion is
   tender.
3. Stir in seasonings and the broth and simmer for 10 minutes at
   low heat. Set aside.
4. Heat 1/2 inch shortening in a heavy pan at medium-high heat.
5. Quickly dip each tortilla into the shortening to soften. Drain
   on absorbent towels.
6. To assemble huevos rancheros, place 1 or 2 warm corn tortillas
   on each dinner plate. Top with a generous amount of sauce and
   cheese.
7. Top with poached or fried eggs. Garnish with lettuce and
   tomato wedges.