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 Recipe by: CHEF DU JOUR SHOW #DJ9189
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|Serving Size: 1 Serving (4006g)|
|Recipe Makes: 1|
|Calories from Fat: 2081 (31%)|
|Amt Per Serving||% DV|
|Total Fat 231.2g||308 %|
|Saturated Fat 94.4g||472 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 43.3g|
|Cholesterol 2552.1mg||785 %|
|Sodium 3411.3mg||118 %|
|Potassium 7526.9mg||198 %|
|Total Carbohydrate 977.2g||287 %|
|Dietary Fiber 143.6g||575 %|
|Sugars, other 833.6g|
|Protein 247.3g||353 %|
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Calories per serving: 6761
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