Ingredients
- 2 pounds yellow squash
- 1 onion, chopped
- 3 jalapeno peppers -- chopped
- 1 tsp. juice from jalapeno jar
- 8 ounces Monterey jack cheese -- shredded
- 1 cup sour cream
- 1 1/2 cups tortilla chips -- crushed
- paprika
Directions
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 jalapenos and jalapeno juice, cheese and sour cream; toss gently so squash will not be mashed. Spread half of crushed chips on bottom of a 2-quart rectangular dish. Pour squash mixture in dish and sprinkle with remaining chips. Dust with paprika. 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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Submitted 6/13/05.
Source: Adapted from Microwave Know-How
Submitted By: Teresa Johnson
techgoddess@att.net
Texican Squash Casserole