Salsa Verde (recipe follows)
4 flour tortillas, about 8" in diameter
8 poached eggs
2 cups grated Monterey Jack cheese
Fresh cilantro sprigs for garnish Heat the Salsa Verde, but don't bring to a boil - you want to keep the sauce
fresh-tasting. Over high heat on a griddle or in a dry skillet, cook the
tortillas until their surfaces blister.
Place a tortilla on each plate and spoon 3 tablespoons of sauce in the
center. Place 2 eggs on each sauced tortilla and sprinkle with 1/2 cup
cheese over each. Place the plates under the broiler for 1 minute (watch
closely), until the cheese is just melted. Spoon a tablespoon or two of the
sauce on top, add garish, and serve. Serves 4
Salsa Verde
3 large cloves garlic
2 tablespoons cilantro
1 small jalapeno pepper, seeded
1/2 medium onion
6 tomatillos
1/2 teaspoon salt
Finely chop by hand the garlic, cilantro, jalapeno pepper, onion, and
tomatillos. Mix them together in a bowl with the salt. Or put all of the
ingredients in a food processor and process until coarsely chopped. This
sauce will keep in the refrigerator for 3 or 4 weeks.
