1 1/2 tbsp. minced onion
1 tbsp. dehydrated green pepper
3 tbsp. water
2 tbsp. butter
1 (4 oz.) can diced green chilies, drained
3 eggs
1 c. sm. curd creamed cottage cheese
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. ground cumin
1/8 tsp. pepper
4 c. broken tortilla chips, divided
2 c. shredded Monterey Jack cheese, divided
1 1/2 c. shredded cheddar cheese, divided
1 c. sour cream

Combine onion, green pepper, water and butter in small casserole. Microwave on HIGH 2 to 3 minutes. Stir in chilies. Set aside.

Mix together eggs, cottage cheese and seasonings. Sprinkle 1 1/2 cups chips over bottom of 12 x 8 inch dish. Spoon half of cottage cheese mixture over chips. Spread half of onion mixture over cottage cheese. Sprinkle with 1 1/2 cups Monterey Jack cheese and 1 cup cheddar cheese. Repeat chips, cottage cheese and onion layers.

Microwave on HIGH 5 minutes. Reduce power to 50%. Microwave 9 to 14 minutes or until center is almost set, rotating dish after half the cooking time. Combine remaining cheeses and sour cream. Spread over casserole. Sprinkle with remaining chips. Microwave on HIGH 3 to 5 minutes or until sour cream is heated, rotating dish after half the cooking time. Let stand 3 minutes before serving.