8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, coarsely chopped
3 tablespoons canola oil, plus 3/4 cup
Salt and freshly ground black pepper
2 teaspoons chipotle puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
3 tablespoons honey
2 cups canola oil
12 (6-inch) blue corn tortillas
1 stick unsalted butter
12 large eggs, lightly beaten
Salt and pepper
1 cup grated white Cheddar
2 tablespoons chopped cilantro leaves
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