|Canned green chili peppers||4 Ounce (1 Can)|
|Onion||1 Medium, finely chopped|
|Canned tomato sauce||8 Ounce (1 Can)|
|Eggs||2 , beaten|
|Half and half||1 Cup (16 tbs)|
|Corn chips||6 Ounce (1 Package)|
|Shredded cheddar cheese||1⁄2 Pound|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||3 , sliced|
Drain chili peppers.
Remove seeds and chop peppers coarsely.
In a medium-sized, heat-resistant, non-metallic bowl melt butter on full power 30 seconds.
Add onion and heat, uncovered, on full power 3 minutes or until tender.
Add chili peppers, tomato sauce and salt to onion.
Heat, uncovered, on full power 6 minutes.
In a small bowl beat eggs and half and half together until well blended.
Gradually add egg mixture to heated sauce mixture, very little at a time, stirring constantly.
Layer 1/2 of corn chips, 1/2 of tomato mixture and, half of the 1/2 pound shredded cheddar cheese in a shallow, 1 1/2 quart, heat-resistant, non-metallic casserole.
Repeat with remaining corn chips, tomato mixture and the remainder of the 1/2 pound cheese.
Carefully spread the sour cream over the top of the entire casserole.
Heat, uncovered, on roast for 7 minutes or until mixture begins to set.
Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.
Arrange tomatoes in a ring around the outside edge of the casserole.
Heat, uncovered, on roast for 7 to 8 minutes or until cheese melts and tomatoes are cooked.