| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 3 |
c |
Chili |
| 1 |
c |
Tortilla chips |
| 2 |
c |
Milk |
| 1 |
tb |
Unsalted butter |
| 3 |
|
Eggs; separated |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Grated Monterey Jack cheese |
| 4 |
ts |
Ground pure red hot chile |
| 2/3 |
c |
Canned creamed corn |
INSTRUCTIONS
TOPPING
Preheat oven to 350. Butter a 9-inch square baking pan. Prepare Topping &
set aside. In buttered baking pan, layer chili & tortilla chips, ending
with layer of chili. Cover evenly with Topping. Bake, uncovered, 45 minutes
or until a wooden toothpick inserted in center of Topping comes out clean.
Makes about 6 servings. TOPPING: In a saucepan, scald 1/2 cup milk with
butter. Cool. In another saucepan, beat egg yolks until blended; beat in
remaining 1/2 cup milk, flour & salt. Cook over low heat, stirring, until
thickened. Remove from heat. Slowly add cooled scalded milk, whisking well;
gently stir in cheese, ground chile & corn. Beat egg whites until they hold
stiff peaks; fold in.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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