Instructions: 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. 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.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.