Chili-cheese Jubilee
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Casseroles, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Onion, mediumchopped | |
| 2 | T | Butter |
| 1 | Tomato sauce, 8oz | |
| 1 | Chili seasoning mix | |
| 1/2 | c | Water |
| 2 | Eggs | |
| 1 | c | Light cream |
| 1 | Corn chips, 6oz | |
| 8 | oz | Monterey Jack cheese, cubed |
| 1 | c | Dairy sour cream |
| 1/2 | c | Cheddar cheese, grated |
INSTRUCTIONS
Saute onion in butter. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. 3. Mean while, beat eggs slightly; add cream, mixing well. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly. 5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. 6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 244
Total Fat: 27.8g
Cholesterol: 142.1mg
Sodium: 515.8mg
Potassium: 248.1mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 2.1g
Protein: 15.4g