Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

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  • Total: 40 min
  • Prep: 40 min
  • Yield: 4 servings
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Roasted Tomatillo Sauce:

4 tomatillos, washed and halved

2 red onions, peeled and quartered

1/4 cup olive oil, plus 3/4 cup

4 cloves garlic, coarsely chopped

1 teaspoon chipotle puree

1/2 cup fresh lime juice

6 spinach leaves, blanched

2 tablespoons honey

Salt and freshly ground pepper

Fried Blue Corn Tortillas:

2 cups Canola oil

12 (6-inch) blue corn tortillas


Soft scrambled eggs:

1 stick unsalted butter

12 large eggs, lightly beaten

Salt and pepper


  1. Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
  2. Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
  3. Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
  4. Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form.
  5. Assemble: Sour Cream Fried Tortillas Soft Eggs White Cheddar Cheese Tomatillo Sauce Chopped Cilantro
  6. Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.
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