Ingredients:
- 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
Preparation:
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.
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