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12
8
4
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2
5
6
4
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2
3
2
2/3
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ar
12
1/2
1/4
2
ar
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oz
oz
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#
oz
cl
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c
T
t
t
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lrg
t
c
T
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Tortillas (1)
Monterey Jack (2)
Parmesan (3)
-- Sauce Part-1
Tomatillos
Jalapeños
Onion, white
Garlic
-- Sauce Part-2
Cilantro
Lime Juice
Salt
Pepper
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Oil
Eggs
Salt
Cream, heavy
Butter
Butter for dish
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Sauce Part-1 - (45 min) - The
completed
Sauce can be done even a couple of days ahead and refrigerated in a sealed
container until the dish is assembled.
- Husk TOMATILLOS and cut into medium chunks.
- Cap JALAPEÑOS. Cut in half and remove seed mass and as
much of the veins as you feel you need to. Chop medium.
- Quarter ONION lengthwise and slice medium crosswise.
- Peel GARLIC, crush and chop small.
- Combine all Sauce #1 items in a sauce pan and add water to
cover. Bring to a boil and simmer about 10 minutes or until Tomatillos
have softened.
- Drain well.
Sauce Part-2 - (15 min)
- Cut CILANTRO very coarse. Include all but the thickest stems.
- Squeeze LIME JUICE.
- Place all Sauce part-2 into a Food Processor, Then add all
Sauce Part-1. Run to a coarse purée. Do not over-process.
- Completed Sauce can be refrigerated for several days.
Prep - (30 min)
- In a pan, heat Oil about 1/4 inch deep very hot. In batches fry
Tortilla quarters about 4 seconds per side and drain on a wire
rack (or paper towels). They should still be flexible with no browning.
- Cut TORTILLAS into quarters.
- Grate MONTEREY JACK medium. Grate PARMESAN small. Mix.
Assembly - (20 min)
- Beat the EGGS moderately with 1/2 t Salt, then beat in
Cream until evenly mixed.
- In a wide pan, preferably non-stick, melt Butter. Over medium
heat, stir in Egg mix and and stir until softly scrambled. Do not
over cook! Remove from pan and set aside.
- Butter a 7-1/2 x 11-1/2 inch (19.5 x 29.5 cm) baking dish lightly but
well.
- Layer #1: Place Tortilla quarters on
the bottom of the baking dish in a single layer (yes they will overlap a
little). Spread 1/3 of the Tomatillo Sauce over the Tortillas.
Spread 1/2 the Scrambled Eggs over the Sauce. Spread 1/3 of the
Cheese mix over the Eggs
- Layer #2: Place 1/2 the remaining Tortilla
quarters over the Cheese layer. Spread 1/3 of the Tomatillo Sauce
over the Tortillas. Spread 1/2 the Scrambled Eggs over the Sauce.
Spread 1/3 of the Cheese mix over the Eggs
- Layer #3: Place remaining 1/3 of the Tortilla
quarters over the Cheese layer. Spread remaining 1/3 of the Tomatillo
Sauce over the Tortillas. Spread remaining 1/3 of the Cheese mix
over the the Tomatillo Sauce.
- At this point the dish can be covered with plastic film and refrigerated
until the next morning.
Cook - (1+ hrs)
- Preheat Oven to #300°F/150°C. Don't use a higher temperature, it
needs time for the heat to get to the center.
- Slip Dish into the Oven and bake until well heated through,
about an hour, longer if from the fridge. Internal temperature should be
at least 160°F/71°C.
- Serve hot, spooned out onto dishes. Some will appreciate Tabasco Sauce
on the table.
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