Tex-Mex Squash Casserole
- 1 Tablespoon butter
- 1 pound zucchini and/or yellow summer squash, sliced about 1/4" thick
- 1/2 an onion, sliced
- 1 jalapeno, seeded and diced
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- salt and black pepper to taste
- 1 Tablespoon flour
- 1/2 cup chicken or vegetable stock
- 1 cup crushed canned tomatoes
- 1/4 cup half and half
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 1 cup crushed tortilla chips
- 1 cup grated cheese (pepper jack and Cheddar ideally)
- Lightly grease a 9x9 casserole and preheat the oven to 350F.
- Heat the butter in a skillet and cook the squashes, onion, jalepeno about 10 minutes, until softened.
- Add the garlic, cumin, chili powder and cayenne and cook a minute. Add salt and black pepper to taste.
- Stir in the flour and cook a minute or so, stirring.
- Stir in the broth and tomatoes and cook a minute or so, until thickened.
- Turn off the heat and stir in the half and half, sour cream and cilantro.
- Put the crushed tortilla chips on the bottom of the casserole dish, then pour the squash mixture over them. Top with grated cheese. Bake uncovered about 30 minutes.