Yield: 4 Servings
|¼ cup||Olive oil|
|4||Cloves (large) garlic; minced|
|4||Corn tortillas; in sixths or-|
|1 cup||Tortilla chips (it's ok to use broken ones)|
|4 cups||Beef broth|
|1 large||Fresh New Mexico hot green chile; parched, peeled; seeded, and chopped or-|
|1||Pickeled Jalapeno; chopped|
|2 teaspoons||Ground pure New Mexico hot red chile|
|1 cup||Grated Monterey Jack|
|2 tablespoons||Finely minced fresh or pickled Jalapeno chiles|
Heat oil in a 3-quart saucepan with tight fitting lid. Add garlic and cook briefly; then add tortilla pieces or chips and cook until lightly browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles and 1 tsp ground chile. Bring to a simmer. Meanwhile, preheat oven to 450.
Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a small circle, then slide egg into center of circle. Repeat with remaining eggs, working quickly. Cover 2-3 minutes to soft poach. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing one poached egg in center of each bowl. Sprinkle each with ¼ cup cheese. Set in oven just until cheese is melted. Sprinkle each bowl with ¼ tsp ground chile. Top with 1-½ tsp minced jalapenos or serve these separately depending on tastes. Makes 4 servings.
(SEE 'PARCHED PEPPERS' RECIPE
FOR INFO ON MAKING THEM)
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .