Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  margarine
  1         Tablespoon  flour
  1             Medium  onion -- thinly sliced
     1/2           Cup  chopped green chile*
  2             Medium  tomatoes -- chopped
     1/2      Teaspoon  garlic salt
     1/4      Teaspoon  salt -- (optional)
  1 1/2           Cups  chicken broth
                        Shortening
  6                     Corn Tortillas**
  1 1/2           Cups  grated sharp cheddar cheese
                        eggs
                        Shredded lettuce
                        Tomato wedges -- (optional)

Preparation:

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 fried eggs. Garnish with lettuce and tomato wedges. 3-6 servings * Varied amounts may be used.

Nutritional Information:

283 Calories (kcal); 14g Total Fat; (44% calories from fat); 12g Protein; 29g Carbohydrate; 0mg Cholesterol; 2862mg Sodium