Name: Texican Squash
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Yellow squash, sliced - 2 ½ pounds; Eggs - 4; Milk - ½ cup; Monterey Jack cheese, shredded - 1 pound; Salt - 1 teaspoon; Baking powder - 2 teaspoons; All-purpose flour - 3 tablespoons; Chopped green chile peppers - 1 (4 ounce) can; Coarsely crushed corn chips - 1 ¼ cups

Ingredients for - Texican Squash

1. Yellow squash, sliced 2 ½ pounds

2. Eggs 4

3. Milk ½ cup

4. Monterey Jack cheese, shredded 1 pound

5. Salt 1 teaspoon

6. Baking powder 2 teaspoons

7. All-purpose flour 3 tablespoons

8. Chopped green chile peppers 1 (4 ounce) can

9. Coarsely crushed corn chips 1 ¼ cups

How to cook deliciously - Texican Squash

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

Bake in preheated oven for 30 minutes.