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.