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El Paso-style Huevos Rancheros


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El Paso-style Huevos Rancheros

Makes four servings.

1 tablespoon unsalted butter
2 tablespoons diced yellow onion
1 jalapeño, seeded and diced
2 cloves garlic, minced
¾ cup diced grape tomatoes
1 tablespoon cornstarch
¾ cup whole milk
½ cup water
8 ounces yellow American cheese, shredded
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon cayenne
8 crispy tostadas
2 teaspoons vegetable oil
8 large eggs
Chopped fresh cilantro, for garnish
Hot sauce, for serving (optional)

In a medium saucepan, melt the butter over medium-low heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and tomatoes and cook for 30 seconds longer.       :snip:    https://www.texasmonthly.com/the-daily-post/homesick-texan-gets-cheesy-queso/

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