Recipe - Chili Coloradobasic Red Chili Sauce

1 tablespoon Unsalted butter
3 cup Chili
1 cup Tortilla chips

TOPPING
2 cup Milk
1 tablespoon Unsalted butter
3 Eggs; separated
One fourth cup Allpurpose flour
One fourth teaspoon Salt
Three fourths cup Grated Monterey Jack cheese
4 teaspoon Ground pure red hot chile
2/3 cup Canned creamed corn

Preheat oven to 350. Butter a 9inch 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 One half cup milk with
butter. Cool. In another saucepan, beat egg yolks until blended; beat in
remaining One half 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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.