Jack Jubilee

Recipe Ingredients

1 oz	28g	Onion - finely chopped (medium)
2 tablespoons	30ml	Butter
8 oz	227g	Tomato sauce - (1 large can)
4 oz	113g	Green chili peppers - chopped (1 can)
1/2 teaspoon	2.5ml	Salt
2		Eggs - slightly beaten
1 cup	237ml	Half-and-half - (or light cream)
11 oz	312g	Corn chips - (one package)
1/2 lb	227g / 8oz	Monterey jack cheese - (cut into 1/2 inch c
1/2 cup	73g / 2.6oz	Cheddar cheese - (shredded)
		Paprika
1 cup	237ml	Sour cream

Recipe Instructions

Preheat oven to 350F F. Saute 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 1 1/2 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.

NOTES:

* A casserole made with jack cheese -- 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 percent whole milk and 50 percent 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.

Source:
Steve Pilat - Gaspar's Restaurant

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