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Monterey Jack Jubilee
1 medium onion, finely chopped
2 Tbsp. butter
8 oz. tomato sauce (1 large can)
4 oz. green chili peppers, chopped (1 can)
1/2 tsp. salt
2 eggs, slightly beaten
1 c. half-and-half (or light cream)
11 oz. corn chips (one package)
1/2 lb. Monterey jack cheese (cut into ½ inch cubes)
1/2 c. cheddar cheese (shredded)
some paprika
1 c. sour cream
Preheat oven to 350 F. Sauté onion in butter until transparent. Stir in tomato sauce, chopped peppers, and salt. Simmer 5 minutes. Remove from heat.
Combine eggs and cream. Stir into sauce. Place half the corn chips in bottom of a 1½ quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. Bake, uncovered, for 30
minutes. Serves 6.
“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt (1784-1859)
Apricots bruise easily and decay. Keep away from heat and sun. Ripen at room temperature and then refrigerate at 35 degrees F, 80% humidity.
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