Scrambled Eggs Chiliquiles With Roasted Tomatillo Sauce Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1858
FAT
580%
CHOL
375%
SOD
45%

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Ingredients for 4 servings

2 teaspoons chipotle puree

1 cup grated white Cheddar

1 large red onion, peeled and quartered

1 stick unsalted butter

1 cup spinach leaves, blanched

Salt

12 large eggs, lightly beaten

Salt and pepper

3 tablespoons canola oil, plus 3/4 cup

12 (6-inch) blue corn tortillas

Salt and freshly ground black pepper

1/4 cup fresh lime juice

2 cups canola oil

2 tablespoons chopped cilantro leaves

Sour cream

4 cloves garlic, coarsely chopped

8 tomatillos, washed and halved

3 tablespoons honey