Chilaquiles Strata with Tomatillo Salsa and Tomato-Corn-Avocado Salad with

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Cuisine: not set

Ready in 1h
by food-network

Ingredients

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12 large tomatillos washed and quartered

4 cloves garlic coarsely chopped

1 large red onion peeled and chopped

3 tablespoons canola oil

Kosher salt and freshly ground black pepper

1 cup spinach leaves blanched and squeezed dry

1/2 cup cilantro leaves

1 tablespoon chipotle puree

Juice of 2 to 3 limes

Clover honey to taste

Unsalted butter for the baking dish

10 large eggs

1 cup milk

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/4 cup chopped cilantro

3 cups coarsely crumbled baked or fried blue corn tortill

1/4 cup grated cotija cheese

2 teaspoons canola oil

Kernels from 1 large ear sweet corn

1 pint cherry or grape tomatoes halved

2 Hass avocados diced

1/4 cup flat-leaf parsley leaves chopped

Kosher salt and freshly ground black pepper

4 green onions chopped

Juice of 2 limes

2 teaspoons Dijon mustard

1/3 to 1/2 cup olive oil

Clover honey to taste


Directions

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