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Chilaquiles Strata with Tomatillo Salsa and Tomato-Corn-Avocado Salad with Green Onion Vinaigrette

Bobby Flay
  • 150 minutes
  • Serves 6 to 8

INGREDIENTS

1

1 large ear sweet corn, Kernels from

1 pint

Cherry or grape tomatoes

1 tbsp

Chipotle puree

1/2 cup

Cilantro, leaves

1/4 cup

Cilantro

1/4 cup

Flat-leaf parsley, leaves

4 cloves

Garlic

4

Green onions

2

Hass avocados

4

Lime, Juice of

1

Red onion, large

1 cup

Spinach, dry leaves

12

Tomatillos, large

10

Eggs, large

2

Clover honey

2 tsp

Dijon mustard

2

Kosher salt and freshly ground black pepper

3 2/3 tbsp

Canola oil

1/3 cup

Olive oil

3 cups

Corn tortilla chips, baked or fried blue

1

Butter, Unsalted

1 cup

Cheddar cheese, grated sharp

1/4 cup

Cotija cheese, grated

1 cup

Milk

1 cup

Monterey jack cheese, grated