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8 servings
Ingredients:
2 1/2 pounds yellow squash, sliced4 eggs1/2 cup milk1 pound Monterey Jack cheese, shredded1 teaspoon salt2 teaspoons baking powder3 tablespoons all-purpose flour1 (4 ounce) can chopped green chile peppers1 1/4 cups coarsely crushed corn chips
Instructions:
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.
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