Huevos Rancheros Tejanos

Place chipotle and jalapeno peppers in a small saucepan and cover with water. Bring to a boil, then turn off heat. Allow to sit until chipotle peppers have softened, about 30 minutes. Drain thoroughly and discard liquid.

Preheat oven to 450 degrees F. Place tomatillos and tomatoes in a shallow baking pan and roast for 15 minutes. Remove from heat but do not turn off oven.

Transfer to a blender and add chipotle peppers, jalapeno pepper, oil, oregano and marjoram. Blend until smooth and season to taste with salt and pepper.

Transfer mixture to a small saucepan, bring to a boil, and remove from heat.

Place tortillas on a large baking sheet and spread evenly with the cheese. Bake until the cheese has melted, about 3 minutes.

Meanwhile, melt butter in a large nonstick pan over medium-low heat and break eggs into pan one at a time. Cook them to taste, over easy or sunny side-up.

Place an egg on each tortilla, ladle a generous spoonful of sauce over each, and top each with a sprinkling of cilantro, diced onions and cheese. If desired, serve with refried beans.