Texican Squash

Yellow squash is baked with eggs, milk, Monterey Jack cheese, and chiles, all nestled between crusts of crushed corn chips in this Texican casserole.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 375 Calories

Ingredients

• 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
• 0.5 cup milk
• 2.5 pounds yellow squash, sliced
• 1.25 cups coarsely crushed corn chips

Recipe Instructions

Step 1

Bake in the preheated oven for 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 3

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

Step 4

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

Step 5

Sprinkle 1/2 of the crushed corn chips in the bottom of the prepared dish. Spoon squash mixture on top and cover with remaining crushed chips.