Jack Jubilee Recipe - Cooking Index
Jack Jubilee Recipe - Cooking Index
| 1 | Onion - finely chopped (medium) | |
| 30 | Butter | |
| 200 | Tomato sauce - (1 large can) | |
| 100 | Green chili peppers - chopped (1 can) | |
| 2 1/2 | Salt | |
| 2 | Eggs - slightly beaten | |
| 250 | Half-and-half - (or light cream) | |
| 300 | Corn chips - (one package) | |
| 200 | Monterey jack cheese - (cut into 1/2 inch c | |
| 60 | Cheddar cheese - (shredded) | |
| Some paprika | ||
| 250 | Sour cream |
1. Preheat oven to 175 FC .
2. Saute onion in butter until transparent.
3. Stir in tomato sauce, chopped peppers, and salt. Simmer 5 minutes. Remove from heat.
4. Combine eggs and cream. Stir into sauce.
5. Place half the corn chips in bottom of a 1.5 liter casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat.
6. Top with sour cream. Sprinkle with shredded cheddar cheese and paprika.
7. Bake, uncovered, for 30 minutes.
Author's Notes: I got this recipe from the National Dairy Council. It's good winter food: easy to make, and rich. Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception.
Ingredient notes for non-US cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50% whole milk and 50% heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as ``Fritos'' or ``Doritos'', are a packaged snack food made of deep-fried pressed cornmeal. I cannot think of any reasonable substitute for them in this recipe. [Ed.]
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Source:
Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda
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