Johnny Jalapeno's Ranchero Breakfast Wrap

Johnny got this one all the way from mexico. The unused ranchero sauce will keep in the refrigerator for over a month.

In a skillet over medium heat , combine tomatoes , jalapeno , onion and garlic.

Add the oregano , chili powder , and salt and allow to cook about 10 to 12 minutes , or until onions are translucent.

If sauce appears too thick , dilute with up to 1 / 2 cup water.

Ladle half of sauce into a food processor or blender and puree.

Combine back with remaining half of sauce and serve warm.

In corn tortilla layer iceberg lettuce , jack cheese , sunny-side up eggs.

Top with ranchero sauce.

tomatoes, jalapeno, onion, garlic cloves, fresh oregano, chili powder, salt, corn tortillas, iceberg lettuce, reduced-fat monterey jack cheese, eggs