Shelly's Recipe

TEX-MEX CHILI CHEESE SUPREME

Category: Chili

2 (36 oz) cans kidney beans
4 1/2 lbs Ricotta Cheese
1 1/2 lbs Monterey Jack Cheese, grated
6 (4 oz) cans green chilies, drained
4 bunches scallions, chopped
1 dozen eggs, beaten
2 oz vegetable oil
4 green peppers, chopped
6 garlic cloves, chopped
1 (36 oz) can tomatoes, diced
18 oz tomato sauce
2 oz chili powder
2 (12 oz) pkg nacho chips
3/4 lb Sharp Cheddar Cheese, grated

Drain and rinse beans; set aside. Combine next 5 ingredients; mix and set aside.

Heat oil; saute peppers and garlic until tender. Mix with drained kidney beans. Combine next 3 ingredients. Bring to a boil, then simmer uncovered for 15 minutes. Combine mixture with beans.

Grease 2 stainless steel 12x20x2 1/2 inch pans. Spread 1/4 of cheese mixture in each pan. Spread 1/4 of chips over cheese; spread 1/4 of bean mixture over chips; repeat layers four times. Cover; bake at 350 for 30 to 40 minutes. Remove cover, sprinkle top with grated Cheddar cheese; bake 10 to 15 minutes longer.

Suggestions: Let stand for a few minutes after baking; garnish with jalapeno peppers and a dollop of Sour Cream and chives.