Sombrero jalapa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chile Con Queso (see index) |
| 8 | Eggs | |
| 4 | Corn tortillas | |
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Caribe (crushed N. New Mexico hot red chile) |
| 1 | cup | Or more shredded mixed lettuce |
| Such as Romaine & Iceberg | ||
| 4 | Cherry tomatoes; cut in 'roses' | |
Directions
Warm 4 plates. Heat Chile con Queso just until warm. Poach or soft-fry eggs; soft fry tortillas in oil. To assemble, place a tortilla on each plate, top each with 2 eggs, then with ¼ cup Chile con Queso. Sprinkle servings evenly with caribe; garnish with lettuce & tomatoes.
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, .