Scrambled eggs chiliquiles with blue corn tortillas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Tomatillos; peeled and washed1 | |
| ; medium red onion | ||
| ; chopped | ||
| 2 | tablespoons | Olive oil |
| 8 | larges | Clov garlic; roasted |
| ½ | cup | Packed spinach |
| ½ | cup | Packed cilantro |
| ¼ | cup | Red wine vinegar |
| Salt and pepper | ||
| ½ | tablespoon | Pureed chipotle peppers |
| Honey to taste | ||
| 12 | Blue corn tortillas; deep fried whole | |
| ½ | pounds | White cheddar cheese; grated |
| 2 | tablespoons | Butter |
| 12 | Whole eggs; cracked and | |
| ; scrambled | ||
| ¼ | cup | Sour cream |
| 2 | cups | Tomatillo sauce |
Directions
TOMATILLO SAUCE
Preheat the oven to 400 degrees. Mix the tomatillos, onions and oil and season with salt and pepper. Transfer onto a baking dish and roast for 15 to 20 minutes, until tomatillos become slightly soft and onions begin to turn translucent. Add the roasted garlic cloves and roast for an additional 3 minutes. Remove from the oven and allow to cool slightly. Wash and pick the cilantro and spinach well. In a blender place the roasted vegetables in a blender. Add the spinach, cilantro, vinegar and blend until smooth.
Season to taste with salt, pepper and chipotle puree. Add honey to adjust acidity.
Place pureed mixture in a medium size saucepan and heat for Chiliquiles.
Melt butter in a hot pan, add slightly beaten eggs and scramble.
To assemble the dish, lay one blue corn tortilla on each plate.
Place some grated cheese, a dollop of sour cream and an ounce of tomatillo sauce. Layer with another tortilla and repeat.
Top each with another tortilla and place the scrambled eggs on top with a little more sauce and the remaining cheese.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9189 Converted by MM_Buster v2.0l.