Chili combo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 3 | cups | Chili |
| 1 | cup | Tortilla chips |
| 2 | cups | Milk |
| 1 | tablespoon | Unsalted butter |
| 3 | 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 |
Directions
TOPPING
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, .