The day after Super Bowl could pose two distinct challenges for some of us who may have over-indulged last night: What to do about the chips and salsa leftovers, and what to do about the dull pounding in our head.

One compassionate reader shares her remedy for curing both. "I got this recipe from a Bed & Breakfast cookbook compiled by innkeepers in New Mexico and tweaked it to my husband's tastes," said Martha Frank. "It's something for the Monday morning after Super Bowl...the recipe deals with hangover issues," she added.

I trust Martha with my hangover, as well as my leftovers. She's demonstrated her spicy culinary aplomb via her online comments regarding my Southwest-inspired blogs.

Martha spends summers in Ann Arbor and winters in Red River, New Mexico. "Here in northern New Mexico, the influence of TexMex and Aztec cooking is somewhat attenuated because it's at the limit of the chile and the corn ranges (altitude, mainly)," says Martha.

"The Spanish settled this far, and introduced wheat, so northern New Mexico cuisine is based on sopapillas and flour rather than corn tortillas."

Martha continued, "New Mexico is the only state with an official question, 'Red or green?' Chiles, of course," she said. "And the insider's answer is Navidad, or Christmas."

Take note, America - enlightened New Mexico politics parallel their citizenry's palate with inspiring results. "We all believe that Governor Richardson was able to achieve rapport with the North Koreans by judicious use of green chile stew," says Martha.

Hmmm...perhaps I'll invite some world leaders over to a backyard barbecue this summer.

Yield: 2-3 servings. Time: 20 minutes. Cost: Approx. $6.50.

Ingredients

1 cup chopped onion 1 tablespoon extra virgin olive oil 3 roma tomatoes, chopped 1 (4 ounce) can diced green chilis* 3 eggs, beaten (or 3/4 cup egg substitute) 1 cup crushed tortilla chips 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded sharp Cheddar cheese 2 tablespoons chopped cilantro, optional Leftover guacamole, salsa and sour cream

Directions

1. In a large sauté pan over medium heat, heat olive oil. Add onion and cook until softened, about 4 minutes. Add romas and chilis, including liquid, and cook until moisture has evaporated. 2. Combine eggs, chips and cheeses. Stir into onion mixture and scramble egg mixture until soft-set, about 5 minutes. Season to taste with kosher salt and freshly ground pepper. 3. Sprinkle with cilantro, if using, and serve with leftover guacamole, salsa and sour cream.