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Ingredientes
- 1/4 c. extra virgin olive oil
- 4 lrg garlic cloves, chopped
- 4 x corn tortillas, cut in sixths, Or possibly
- 1 c. tortilla chips, broken pieces. OK
- 4 c. beef broth
- 1 lrg New Mexico warm green chiles, parch, peel, seed chop, Or possibly substitute pickled jalapenos
- 2 tsp New Mexico warm red chiles, grnd
- 4 x Large eggs
- 1 c. Monterey jack cheese, shredded
- 2 Tbsp. jalapeno chiles, fresh or possibly pickled, finely chopped
Direcciones
- Heat oil in a 3 qt saucepan with a close fitting lid. Add in garlic & cook briefly; then add in tortilla pcs or possibly chips & cook till lightly browned, crushing chips with the back of a wooden spoon. Stir in broth, green chiles & 1 tsp. grnd chile. Bring to a simmer. Meanwhile, preheat oven to 450F. 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 3 Large eggs, working quickly. Cover, let cook 2 to 3 min to soft poach Large eggs. Set 4 heated ovenproof bowls on a baking sheet. Spoon soup into bowls, placing 1 egg in center of each bowl.
- Sprinkle each bowl with 1/4 c. cheese. Set in oven just till cheese is melted. Sprinkle each bowl with 1/4 tsp. grnd chile. Depending on your guests' tastes, either top each serving with 1 1/2 tsp. chopped jalapenos or possibly serve separately, to be added to taste.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 367 | 55% |
| Total Fat 41.05g | 51% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.04g | |
| Cholesterol 234mg | 78% |
| Sodium 1182mg | 49% |
| Potassium 402mg | 11% |
| Total Carbs 53.14g | 14% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.34g | 1% |
| Protein 21.71g | 35% |
