Heat canola oil in deep fryer to 350°F, fry the tortillas until they are golden brown and crispy. Remove from oil and place on a towel to absorb excess oil.
Transfer the tortillas to a sheet pan lined with a rack or paper towels and season lightly with salt.
Heat the ranchero sauce in a saucepan over medium heat, until it just starts to simmer.
Submerge the tortillas in the sauce and place onto a baking sheet lined with parchment paper.
Top with crab, one tablespoon of diced green onion and a little Cotija cheese.
Place tray in oven and bake for 5-7 minutes until the tortillas are softened and the cheese has started to melt. (the temperature is already stated in step 1)
Warm 1 tablespoon of butter flavored oil in a sauté pan over medium heat.
Crack the eggs into a bowl and slide them gently into the sauté pan.
Cook the eggs gently until sunny side up.
Remove the tortilla tray from the oven and transfer the food to a plate.
Spoon a little of the ranchero sauce on top of the tortillas and around the plate.
Place the eggs on top of the tortilla stack and garnish with a dollop of guacamole, queso fresco, pickled onion, green onion, jalapeno, and cilantro.
Serve immediately.
Ingredients
5 ea. Contigo® yellow corn tortillas 6-inch, cut into quarters
Brilliance® Clear Canola Oil, for deep frying
3 oz. Empire’s Treasure® Super Lump Crab
16 oz. ¡Adelante!® Ranchero Sauce
2 tbsp. Peak Fresh Produce® Onion(s), Green, chopped for garnish
2 oz. Contigo Cotija Cheese , grated, for garnish
1 1/2 oz. Contigo® Queso Fresco Wheel, crumbled for garnish
