by Shirley
(San Antonio TX USA)
Pic from Houston Press site (I didn't snap a pic of last night's dinner)
I present the staple of Texas' public schools menu since the dawn of time.
It isn't rocket science, so this could serve 4 or more people as a main dish with a salad or more if served as a side dish. The general instructions can also be used to make one individual serving for yourself.
This is easy to make, serve and enjoy. There are numerous variations to add, subtract or substitute, so finding one that's 'just right' will be easy.
Please use a heat proof, microwave safe bowl. Round is better to prevent overdone corners, even in microwaves with turntables.
INGREDIENTS
Chile (buy it, make it or fake it)
Corn Chips (Frito's or generic)
1 cup+ of grated cheese such as Chedder, Jack, Queso Blanco
1/2 to 1 cup+ of chopped onions
Jalapeño Peppers: chopped or sliced (as tolerated)
Start by placing a layer of corn chips on the bottom of the bowl. Add a layer of cheese, onions and *jalapeños. Continue layering until everything is within an inch of the top or you run out of ingredients.
Making a well in the middle of the 'pie' will help it heat more quickly and will probably be gone when everything is heated through. Loosely cover with some plastic wrap or lid before microwaving: this will splatter!
I set my microwave on the highest level for 12 minutes and check it 2 or 3 times. Factors such as temperature of ingredients, etc. will affect the overall time. Different microwaves will require more or less time depending on the wattage.
When heated through and cheese is melted, remove and allow to set a few minutes before serving.
Reserve some cheese to garnish the top before serving. Have additional cheese, onions and jalapeños along with salsa and crisp corn chips available on the table.
*For the less adventurous, I always made one side of the bowl a bit more 'tame' with minimal onions and a few or no jalapeños.
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