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Cooked by: Chef / Last Modified: 7/12/2008 / Number of Servings: 6 |
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Directions: 1. Drain chili peppers. Remove seeds and chop peppers coarsely.
2. In a medium-sized, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds.
3. Add onion and heat, uncovered, in Microwave Oven 3 minutes or until tender. Add chili peppers, tomato sauce and salt to onion.
4. Heat, uncovered, in Microwave Oven 6 minutes.
5. In a small bowl beat eggs and half and half together until well blended.
6. Gradually add egg mixture to heated sauce mixture, very little at a time, stirring constantly.
7. Layer 1/2 of corn chips, 1/2 of tomato mixture and half of the 1/2-pound shredded Cheddar cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole.
8. Repeat with remaining corn chips, tomato mixture and the remainder of the 1/2-pound cheese.
9. Carefully spread the sour cream over the top of the entire casserole.
10. Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to set.
11. Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.
12. Arrange tomatoes in a ring around the outside edge of the casserole.
13. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and tomatoes are cooked.
| Ingredients:
4 Ounce(s) Green chili peppers
2 Tablespoon(s) Butter or margarine
1 medium Onion, finely chopped
8 Ounce(s) Can tomato sauce
1/2 Teaspoon(s) Salt
2 Eggs, beaten
1 Cup(s) Half and half
6 Ounce(s) Package corn chips
1/2 Pound(s) Cheddar cheese, shredded
1 Cup(s) Commercial sour cream
1/2 Cup(s) Shredded Cheddar cheese
3 Ripe tomatoes, sliced |
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