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.