Chili-Cheese Jubilee
Submitted by dcball10
A retro layered casserole with crunchy corn chips, Monterey Jack, and a spiced tomato-chili sauce bound with an egg and cream custard. Topped with sour cream and melted cheddar for a rich, bubbly vegetarian bake.
YIELD
6 servingsPREP
45 minCOOK
25 minREADY
70 minStraight out of a 1970s potluck cookbook, this casserole has earned its place in the hall of fame for a reason.
Layers of crunchy corn chips and cubed Monterey Jack get drenched in a simmered chili-tomato sauce, then bound together with a silky egg and cream custard. A crown of sour cream and grated cheddar goes on top before the whole thing bakes until it bubbles around the edges.
It’s vegetarian, it’s indulgent, and it disappears faster than you’d think possible.
Chef Tips
- Let the tomato-chili mixture cool slightly before stirring in the egg-cream mix so the eggs don’t scramble.
- Use sturdy corn chips that can hold up to the sauce without turning to mush. Fritos-style scoops work well.
- Don’t cover the casserole while baking. You want the top layer of cheese to get golden and slightly crisp.
Ingredients
Directions
Sauté onion in butter.
Add tomato sauce, chili seasoning mix and water; simmer.
Mean while, beat eggs slightly; add cream, mixing well.
Remove tomato-chili mixture from heat; add egg-cream mixture Place half the package of corn chips in the bottom of a 1½-quart casserole. Add half the Monterey Jack cheese and cover with half the sauce. Repeat layers once. Top with sour cream; sprinkle with grated Cheddar cheese. Bake, uncovered, in preheated 325℉ (160℃) oven for 25 to 30 minutes.
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