Texican Squash
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

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.