Tex Mex Summer Squash Casserole with a Kick!
Looking for a dish with squash that's anything but boring? This Tex Mex Squash Casserole is your new go-to! Picture fresh squash and spicy Rotel tomatoes in a homemade sauce, that's poured over crispy tortilla chips and then smothered in melty cheese. Pop it in the oven until it’s bubbly and golden, and you've got a Mexican inspired casserole.
Ingredients
- 4 cups yellow and zucchini squash (thinly sliced)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- ½ jalapeno (seeded and diced)
- 2 tablespoons butter
- 1 can Ro-Tel tomatoes (drained)
- ¼ cup green chiles (diced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 cup chicken broth
- 2 tablespoons flour
- ½ cup half-and-half
- ½ cup sour cream
- ½ cup cilantro (chopped)
- 1 cup pepper jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 2 cups tortilla chips (crushed)
- salt/pepper
Instructions
- 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 minute. 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 the 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.
Nutrition
Calories: 359kcal | Carbohydrates: 28g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 462mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 21mg | Calcium: 325mg | Iron: 2mg
