Scrambled Eggs Chiliquiles With Blue Corn Tortillas, White Cheddar Cheese And Sour Cream

Recipe Ingredients

		Tomatillo Sauce
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
2 tablespoons	30ml	Butter
12		Eggs - cracked, scrambled
1/4 cup	59ml	Sour cream
2 cups	474ml	Tomatillo Sauce

Recipe 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. 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.

Source:
CHEF DU JOUR - (Show # DJ-9189) - from the TV FOOD NETWORK

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