| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dujour06, New | 1 | Servings | |
INGREDIENTS
| 20 | Tomatillos, peeled and | |
| washed1 | ||
| medium red onion | ||
| chopped | ||
| 2 | T | Olive oil |
| 8 | Clov garlic, roasted | |
| 1/2 | c | Packed spinach |
| 1/2 | c | Packed cilantro |
| 1/4 | c | Red wine vinegar |
| Salt and pepper | ||
| 1/2 | T | Pureed chipotle peppers |
| Honey to taste | ||
| 12 | Blue corn tortillas, deep | |
| fried whole | ||
| 1/2 | lb | White cheddar cheese, grated |
| 2 | T | Butter |
| 12 | Whole eggs, cracked and | |
| scrambled | ||
| 1/4 | c | Sour cream |
| 2 | c | Tomatillo sauce |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1472
Calories From Fat: 976
Total Fat: 110.5g
Cholesterol: 100mg
Sodium: 2497.3mg
Potassium: 2112.4mg
Carbohydrates: 105.4g
Fiber: 12.6g
Sugar: 24g
Protein: 22.1g