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Scrambled Eggs Chiliquiles With Blue Corn Tortillas

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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)
----------------------------------------------
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


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