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Texican Squash
Texican Squash
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Spicy baked yellow squash with eggs, cheese, chiles, and Jalapenos on a bed of crunchy corn chips.
Ingredients:
  • 2.5 pounds yellow squash, sliced
  • 4 eggs
  • 0.5 cup milk
  • 1 pound Monterey Jack cheese, shredded
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons all-purpose flour
  • 1 (4 ounce) can chopped green chile peppers
  • 1.25 cups coarsely crushed corn chips
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9 x 13 inch casserole dish.
  • Bring a pot of salted water to a boil, then cook the squash until tender yet still firm, about 15 minutes. Drain and allow it to cool.
  • Combine eggs, milk, cheese, salt, baking powder, flour, and chilies in a large bowl. Stir well to mix, then gently fold in the squash.
  • Layer half of the crushed corn chips on the bottom of the dish, add the squash mixture, and finish by sprinkling the remaining crushed chips on top.
  • Place in the oven for 30 minutes at the specified temperature until cooked through.

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