Tex-Mex squash casserole
Servings 8
Ingredients
- 2 tablespoons unsalted butter
- 2 yellow squash and 2 zucchini, cut into coins (4 cups)
- 1 medium onion, diced
- 1 jalapeño, seeded, and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 can Ro-Tel tomatoes, drained (or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
- 1/2 cup half and half
- 1/2 cup sour cream
- 1/2 cup chopped cilantro
- 1 cup (4 ounces) grated pepper jack cheese
- 1 cup (4 ounces) grated cheddar cheese
- 2 cups crushed tortilla chips
Instructions
- Preheat the oven to 350° F and lightly grease 9×13 casserole dish.
- Heat the butter in a large skillet on medium heat. When melted, add the squash, onion, and jalapeño, and sauté until the onions are translucent and the squash is soft, about 10 minutes.
- Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, another minute.
- Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream, and cilantro and turn off the heat. Taste and adjust seasonings.
- In the greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.
- Cook uncovered for 30 minutes, or until top is brown and bubbling.