1 med. onion, finely chopped
2 Tbsp. butter
1 can (8 oz.) tomato sauce
1 can (4 oz.) green chili peppers, chopped
1/2 tsp. salt
2 eggs, slightly beaten
1 cup half-and-half (or light cream)
1 pkg. (11 oz.) corn chips
1/2 lb. Monterey jack cheese, cut into 1/2" cubes)
1/2 cup cheddar cheese (shredded)
paprika
1 cup sour cream
Preheat oven to 350� F. Saut� 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 qt. 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. Yield: 6 servings.