San Antonio Squash

Name: San Antonio Squash
Ingredients: 4 cups zucchini, sliced in 1/4 inch rounds; 2 tablespoons butter; 1 tablespoon oilive oil; 1/4 cup diced onion; 1 clove minced garlic; 3 tablespoons all purpose flour; 1 1/2 cups warmed milk; 1 cup grated Pepper Jack cheeser; 1/2 cup grated Pepper Jack cheese; 3/4 cup chopped jalapenos

10 ingredients

9 steps

Ingredients

4 cups zucchini, sliced in 1/4 inch rounds
2 tablespoons butter
1 tablespoon oilive oil
1/4 cup diced onion
1 clove minced garlic
3 tablespoons all purpose flour
1 1/2 cups warmed milk
1 cup grated Pepper Jack cheeser
1/2 cup grated Pepper Jack cheese
3/4 cup chopped jalapenos

Directions

1

Preheat oven to 350 degrees.
2

Butter an 8 inch casserole
3

Boil squash in water 2 to 3 minutes, until tender
4

Drain and spread in casserole
5

Heat butter and oil in saucepan over medium heat.
6

Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more.
7

Whisk in flour, making a roux, stirring constantly over low heat 2 to 3 min until flour is very pale gold. Whisk in milk, stir constantly until thick and bubbly, about 3 min. remove from heat and stir in cheese
8

Pour sauce over squash in casserole. Top with the 1/2 cup shredded cheese
9

Bake uncovered 28-30 minutes until cheese is melted and browned on top.