Texican Squash

Yellow squash is baked with eggs, milk, Monterey Jack cheese and chiles, nestled between crusts of crushed corn chips. For an extra kick, add 2 chopped Jalapeno peppers, if you dare!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 375 Calories

Ingredients

• ½ cup milk
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons all-purpose flour
• 1 (4 ounce) can chopped green chile peppers
• 1 pound Monterey Jack cheese, shredded
• 2 ½ pounds yellow squash, sliced
• 1 ¼ cups coarsely crushed corn chips

Recipe Instructions

Step 1

Bake in preheated oven for 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.

Step 3

Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.

Step 4

In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.

Step 5

Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.