Summer squash with Tex-Mex seasoning is a great way to enjoy fresh squash from the farmers market. With crunchy tortilla chips as a base you'll love this cheesy Tex-Mex casserole.
Course: Side Dish
Prep Time: 15minutes
Cook Time: 30minutes
4cupsyellow and zucchini squash(thinly sliced)
¼cup green chiles(diced)
1 teaspoonchili powder
½ cupsour cream
1cuppepper jack cheese(shredded)
1 cupcheddar cheese(shredded)
2 cupstortilla chips(crushed)
Preheat oven to 350º. Spray a casserole dish with cooking spray.
Heat butter in a large skillet on medium heat. Add squash, onion and jalapeño and sauté until onions are translucent and the squash is soft, about 10 minutes.
Add garlic, and seasonings and cook for 1 minutes. Stir in flour and cook until a light-brown paste forms, about 1 minutes. Gradually add broth, tomatoes and chilies and stir until the mixture thickens, about 2 minutes. Add the half and half, sour cream and cilantro and remove from heat.
Add the crushed tortilla chips to the bottom of the casserole dish and top with the squash mixture. Add cheese to top and cook for 30 minutes or until top is brown and bubbling.
Barbara's Notes + Tips
You can adjust how spicy it is by adding the seeds of the jalapeno if you want it spicy, or leaving it out altogether for a milder version.
This is best served the same day. The juice from the squash mixture will make the tortilla chips mushy if it sits overnight, still delicious but the texture isn't quite the same.
You can substitute any of your favorite cheeses for the pepper jack and cheddar.
You could use frozen squash if squash are not in season.