Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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, .