Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

Ingredients

  • 8 tomatillos, washed and halved
  • 1 large red onion, peeled and quartered
  • 4 cloves garlic, coarsely chopped
  • 3 tablespoons canola oil, plus ¾ cup
  • Salt and freshly ground black pepper
  • 2 teaspoons chipotle puree
  • ¼ cup fresh lime juice
  • + 11 more ingredients
    • 1 cup spinach leaves, blanched
    • 3 tablespoons honey
    • 2 cups canola oil
    • 12 (6-inch) blue corn tortillas
    • Salt
    • 1 stick unsalted butter
    • 12 large eggs, lightly beaten
    • Salt and pepper
    • Sour cream
    • 1 cup grated white Cheddar
    • 2 tablespoons chopped cilantro leaves

Roasted Tomatillo Sauce:Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes. Place tomatillos, onions, garlic, chipotle, lime juice an...

View full recipe at SpringPad

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