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Texican Squash




Source of Recipe


Macklinda


List of Ingredients




Texican Squash

2 lbs. yellow squash
1 onion, chopped
1 - 4 oz. can diced green chilies
2 chopped, seeded jalapeno peppers (leave the seeds in if you can stand the heat!) optional
8 oz. shredded Monterey Jack cheese
1 cup sour cream (may use light, but not fat-free)
1 1/2 cups crushed flavored tortilla chips
dash of paprika



Recipe



Slice squash 1/4-inch thick. Place squash and onion in a saucepan; add enough water to steam until tender. Add green chilies, peppers, cheese and sour cream; toss gently so squash will not be mashed. Spread 1/2 of crushed chips on the bottom of a 2-qt. rectangular baking dish. Pour squash mixture in dish and sprinkle with remaining chips. Sprinkle paprika lightly over the top of the casserole. Bake at 350 degrees for 20-25 minutes, or until bubbly.

Makes 8 servings.