Texas Squash Casserole
2 pounds yellow summer squash or zucchini
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed
Slice squash 1/4-inch thick. Place squash and onions in a
3-quart casserole. Cover and microwave on HIGH 9-10 minutes,
stirring once. Add chiles, cheese and sour cream; stir
gently so squash will not be mashed. Spread half of crushed
tortilla chips on bottom of a 2-quart rectangular baking
dish. Pour squash mixture in dish and sprinkle with
remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH) 10
minutes, or until heated through, rotating dish once. Serves
8. Recipe may be halved.
Serves 8.
Source:
http://southernfood.about.com/
Bren on Lake D'Arbonne, Louisiana
http://www.nancyskitchen
