Chili-Cheese Jubilee
Yield
6 servingsPrep
45 minCook
25 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | package |
chili seasoning mix
|
* |
| ½ | cup |
water
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
light cream (half&half)
|
|
| 6 | ounces |
corn chips
|
|
| 8 | ounces |
monterey jack cheese
cubed |
|
| 1 | cup |
sour cream
dairy |
|
| ½ | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | package |
chili seasoning mix
|
* |
| 118 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
light cream (half&half)
|
|
| 173.4 | ml/g |
corn chips
|
|
| 231.2 | ml/g |
monterey jack cheese
cubed |
|
| 237 | ml |
sour cream
dairy |
|
| 118 | ml |
cheddar cheese
grated |
|
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.
