| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 20 |
|
Tomatillos; peeled and washed1 |
|
|
; medium red onion |
|
|
; chopped |
| 2 |
tb |
Olive oil |
| 8 |
lg |
Clov garlic; roasted |
| 1/2 |
c |
Packed spinach |
| 1/2 |
c |
Packed cilantro |
| 1/4 |
c |
Red wine vinegar |
|
|
Salt and pepper |
| 1/2 |
tb |
Pureed chipotle peppers |
|
|
Honey to taste |
| 12 |
|
Blue corn tortillas; deep fried whole |
| 1/2 |
lb |
White cheddar cheese; grated |
| 2 |
tb |
Butter |
| 12 |
|
Whole eggs; cracked and |
|
|
; scrambled |
| 1/4 |
c |
Sour cream |
| 2 |
c |
Tomatillo sauce |
INSTRUCTIONS
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.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”