Scrambled Eggs Chiliquiles With Blue Corn Tortillas, White Cheddar Cheese And Sour Cream Recipe - Cooking Index
|20||Tomatillos - peeled, washed|
|1||Red onion - chopped (medium)|
|2 tablespoons||30ml||Olive oil|
|8 tablespoons||120ml||Garlic cloves - roasted (large)|
|1/2 cup||118ml||Spinach - (packed)|
|1/2 cup||8g / 0.3oz||Cilantro - (packed)|
|1/4 cup||59ml||Red wine vinegar|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|1/2 tablespoon||7.5ml||Pureed chipotle peppers|
|Honey - to taste|
|Chiliquiles and Tortillas|
|12||Blue corn tortillas - deep fried whole|
|1/2 lb||227g / 8oz||White cheddar cheese - grated|
|12||Eggs - cracked, scrambled|
|1/4 cup||59ml||Sour cream|
|2 cups||474ml||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. 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.
This recipe yields 4 servings.
CHEF DU JOUR - (Show # DJ-9189) - from the TV FOOD NETWORK
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