| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
|
Cloves (large) garlic; minced |
| 4 |
|
Corn tortillas; in sixths or- |
| 1 |
c |
Tortilla chips (it's ok to use broken ones) |
| 4 |
c |
Beef broth |
| 1 |
lg |
Fresh New Mexico hot green chile; parched, peeled; seeded, and chopped or- |
| 1 |
|
Pickeled Jalapeno; chopped |
| 2 |
ts |
Ground pure New Mexico hot red chile |
| 1 |
c |
Grated Monterey Jack |
| 2 |
tb |
Finely minced fresh or pickled Jalapeno chiles |
INSTRUCTIONS
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 1/4 cup cheese. Set
in oven just until cheese is melted. Sprinkle each bowl with 1/4 tsp ground
chile. Top with 1-1/2 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,
http://www.erols.com/hosey.
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