Title: Scrambled Eggs Chiliquiles with Blue Corn Tortillas
Categories: Dujour06, New
Yield: 1 servings

------------------------------TOMATILLO SAUCE------------------------------
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

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.