BIG BERTHA

Big Bertha image

This hot Mexican-style dish has Doritos®, cheeses, and tomatoes and may be served as a full meal or just as an appetizer.

Provided by Lisa Ness

Categories Cheese Dips and Spreads

Time 1h45m

Yield 12

Number Of Ingredients 10

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Ingredients

2 tablespoons vegetable oil, or to taste
1 large onion, diced
2 (14.5 ounce) cans whole tomatoes
1 (14.5 ounce) can stewed tomatoes
2 (4 ounce) cans chopped green chilies
1 (16 ounce) package shredded Cheddar cheese
1 (16 ounce) package shredded Monterey Jack cheese
1 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
2 cups heavy whipping cream
2 tablespoons vinegar

Steps:

Heat vegetable oil in a large pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes.
Pour whole tomatoes, stewed tomatoes, and green chiles into the pot with the onion and stir; bring to a simmer, reduce heat to medium-low, and cook at a simmer until thickened, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
Spread about half the tomato mixture into the bottom of the prepared dish. Layer half the Cheddar cheese, half the Monterey Jack cheese, and half the corn chips, respectively, atop the tomato sauce. Repeat layering with remaining ingredients.
Stir whipping cream and vinegar together until smooth; drizzle over the top of the casserole.
Bake in the preheated oven until hot in the center, about 1 hour.

Nutrition Facts : Calories 615.7 calories, Carbohydrate 25.7 g, Cholesterol 126.8 mg, Fat 48.8 g, Fiber 2.5 g, Protein 22.4 g, SaturatedFat 26 g, Sodium 1017.7 mg, Sugar 5.3 g