Jack Jubilee
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely |
|
| 2 | tablespoons |
butter
|
|
| 8 | ounces |
tomato sauce
|
|
| 4 | ounces |
green chili peppers
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
light cream (half&half)
|
|
| 11 | ounces |
corn chips
|
|
| ½ | pound |
monterey jack cheese
cubed |
|
| ½ | cup |
cheddar cheese
|
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
finely |
|
| 3E+1 | ml |
butter
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
green chili peppers
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
slightly beaten |
|
| 237 | ml |
light cream (half&half)
|
|
| 317.9 | ml/g |
corn chips
|
|
| 226.8 | g |
monterey jack cheese
cubed |
|
| 118 | ml |
cheddar cheese
|
*
|
| 237 | ml |
sour cream
|
|
Directions
Preheat oven to 350℉ (180℃).
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.
