4 oz Green chili peppers

2 T Butter or margarine

1 md Onion, finely chopped

8 oz Can tomato sauce

1/2 t Salt

2 Eggs, beaten

1 c Half and half

6 oz Package corn chips

1/2 lb Cheddar cheese, shredded

1 c Commercial sour cream

1/2 c Shredded Cheddar cheese

3 Ripe tomatoes, sliced

1. Drain chili peppers. Remove seeds and chop peppers coarsely.

2. In a medium-sized, heat-resistant, non-metallic bowl melt butter in

Microwave Oven 30 seconds. 3. Add onion and heat, uncovered, in Microwave Oven 3 minutes or until

tender. Add chili peppers, tomato sauce and salt to onion. 4. Heat, uncovered, in Microwave Oven 6 minutes.

5. In a small bowl beat eggs and half and half together until well blended.

6. Gradually add egg mixture to heated sauce mixture, very little at a

time, stirring constantly. 7. 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. 8. Repeat with remaining corn chips, tomato mixture and the remainder of

the 1/2-pound cheese.

9. Carefully spread the sour cream over the top of the entire casserole.

10. Heat, uncovered, in Microwave Oven 5 minutes or until mixture begins to

set. 11. Sprinkle the 1/2 cup of Cheddar cheese over the sour cream.

12. Arrange tomatoes in a ring around the outside edge of the casserole.

13. Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts and

tomatoes are cooked.