Chilaquiles Scramble Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.
• Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.
• Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
• To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
• Preheat the oven to 375°F.
• In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
• Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
• Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

Steps:

• Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
• Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
• Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
• Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
• Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.