Texican Squash

Name: Texican Squash
Ingredients: 2 1/2 pounds yellow squash, sliced; 4 eggs; 1/2 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 1/4 cups coarsely crushed corn chips

9 ingredients

5 steps

Ingredients

2 1/2 pounds yellow squash, sliced
4 eggs
1/2 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 1/4 cups coarsely crushed corn chips

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
2

Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
3

In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
4

Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
5

Bake in preheated oven for 30 minutes.