Chili combo

Yield: 6 Servings

Measure Ingredient
1 tablespoon Unsalted butter
3 cups Chili
1 cup Tortilla chips
2 cups Milk
1 tablespoon Unsalted butter
3 \N Eggs; separated
¼ cup All-purpose flour
¼ teaspoon Salt
¾ cup Grated Monterey Jack cheese
4 teaspoons Ground pure red hot chile
⅔ cup Canned creamed corn


Preheat oven to 350. Butter a 9-inch square baking pan. Prepare Topping & set aside. In buttered baking pan, layer chili & tortilla chips, ending with layer of chili. Cover evenly with Topping. Bake, uncovered, 45 minutes or until a wooden toothpick inserted in center of Topping comes out clean.

Makes about 6 servings. TOPPING: In a saucepan, scald ½ cup milk with butter. Cool. In another saucepan, beat egg yolks until blended; beat in remaining ½ cup milk, flour & salt. Cook over low heat, stirring, until thickened. Remove from heat. Slowly add cooled scalded milk, whisking well; gently stir in cheese, ground chile & corn. Beat egg whites until they hold stiff peaks; fold in.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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