Preheat oven to 350 degrees F. Saute onion in butter until transparent. Stir in tomato sauce, chopped peppers and salt. Simmer 5 minutes. Remove from heat. Combine eggs and cream. Stir into sauce.

Place half the corn chips in bottom of a 1 1/2 quart casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. Bake, uncovered, for 30 minutes.

* A casserole made with jack cheese - I got this recipe from the National Dairy Council. It's good winter food; easy to make and rich.

Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception.

* Ingredient notes for non-Us cooks: Monterey Jack cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). Half and half is a dairy product that is 50 percent whole milk and 50 percent heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as "Fritos" or "Doritos, " are a packaged snack food made of deep-fried pressed cornmeal. I cannot think of any reasonable substitute for them in this recipe. [Ed.]