Scrambled Eggs With Salsa De Chile Pasilla Recipes

SUNNY'S SALSA EGGS

Steps:

• Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan.
• Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

CHILAQUILES SCRAMBLE

Steps:

• Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
• Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
• Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

SCRAMBLED EGGS WITH SALSA DE CHILE PASILLA

Steps:

• Remove veins, seeds and stalks if any from the dried chiles and discard. Wipe the chiles with a damp cloth to remove any dust. Heat the oil in a frying pan and gently fry the chiles, without burning, turning them around from time to time until they are firm to the touch, about 5 minutes. Remove the chiles with a slotted spoon and drain on paper towel. In the same oil, saute the onions until translucent, but not golden, add the tomatillos for two more minutes, then add garlic until lightly browned. Put the water into a blender jar add the tomatillo, garlic and onion mixure, and add crumbled chiles and salt. Pulse for a few seconds to a textured puree. Return the blended ingredients to the pan at medium heat, stirring occasionally and scraping the bottom of the pan, until the sauce has reduced and thickened a little--about 7 minutes. Salsa can be made ahead of time to let chiles soften and enhance flavor. Crack eggs into a pre-heated oiled pan and quickly scramble. Add salsa de chile pasilla to taste and continue to scramble until done. Serve with a bit of sour cream or crema mexicana.

SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE

Steps:

• Roasted Tomatillo Sauce:
• Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
• 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.
• 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.
• Soft scrambled eggs:
• Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
• Assembly:
• 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 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.

SALSA & SCRAMBLED EGG SANDWICHES

Steps:

• In a large bowl, whisk eggs, salt and pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add 1/2 cup salsa and cheese; stir gently until cheese is melted., Spread cut sides of English muffins with cream cheese and remaining salsa. Top with scrambled eggs and avocado. Squeeze lime juice over tops. If desired, serve with sour cream.

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• Melt 2 tablespoons butter in a large saucepan over medium heat.
• Add onoin, garlic, and oregano and saute until onion is soft, about 3 minutes;Add tomatoes with juice and chili powder; cover and simmer 5 minutes to blend flavors.
• Transfer sauce to blender (or use stick blender); puree until smooth; season with salt and pepper,; return sauce to pan and keep warm.
• Melt remaining 4 tablespoons butter in large skillet over medium heat; Add chiles; saute until tender, about 6 minutes.
• Add green onions and 1/4 cup cilantro.
• Add eggs and cheese; Cook until eggs are softly set, stirring occasionally, about 4 minutes.
• Divide eggs among 4 plates; Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.