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| 1/4 Tasse | olive oil |
| 4 | Cloves (large) garlic; minced |
| 4 | Corn tortillas; in sixths or |
| 1 Tasse | Tortilla chips (it's ok to use broken ones) |
| 4 Tasse | beef broth |
| 1 gross | Fresh New Mexico hot green chile; parched, peeled; seeded, and chopped or |
| 1 | Pickeled Jalapeno; chopped |
| 2 Teelöffel | Ground pure New Mexico hot red chile |
| 1 Tasse | Grated Monterey Jack |
| 2 Esslöffel | Finely minced fresh or pickled Jalapeno chiles |
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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,
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