Texican Squash

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9 x 13 inch casserole dish.
• 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.
• in a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. fold in squash.
• 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.
• bake in preheated oven for 30 minutes.