4 oz Green chili peppers
2 T Butter or margarine
1 md Onion, finely chopped
8 oz Can tomato sauce
1/2 t Salt
2 Eggs, beaten
1 c Half and half
6 oz Package corn chips
1/2 lb Cheddar cheese, shredded
1 c Commercial sour cream
1/2 c Shredded Cheddar cheese
3 Ripe tomatoes, sliced
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.