Tex-Mex Squash Casserole Recipe

Search Recipes  Name : Cuisine :    
Tex-Mex Squash Casserole
Course:
Brunch
Preparation Time:
20 Minutes
Cuisine:
American Cuisine
Equipments:
Serving Dish, Tea Light Pot.
Skill Level:
Intermediate

Tex-Mex Squash Casserole Ingredients

  • 4 cups yellow squash and zucchini cut into coins 
  • 1 average diced onion
  • 2 minced cloves of garlic
  • 1 diced jalapeno
  • 1 teaspoon of cumin
  • 2 teaspoons of butter
  • 1 can of Ro-Tel tomatoes, drained or 2 cups of diced fresh tomatoes with 1/4 cup of minced green chilies like jalapeno
  • 1/2 cup of sour cream
  • 1/2 cup of cilantro, chopped
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon chili powder
  • 1 cup of chicken or vegetable broth
  • 2 tablespoons of all purpose flour
  • 1/2 cup of half and half
  • 2 cups total of minced cheddar and pepper jack
  • 2 cups crushed tortilla chips
  • Salt and pepper to taste

Preparation Method for Tex-Mex Squash Casserole Recipe

Preheat The Oven To 350 Degrees.

Heat butter in a large skillet over medium temperature. Add the squash, jalapeno and onion, and sauté to allow onions to become translucent and the squash is tender for almost ten minutes.

Add the garlic, chili powder, cumin, cayenne, pepper, salt, and allow it to cook for a few more seconds. Then add flour and cook until a light-brown past is formed which takes a minute.

Now add the tomatoes and broth and stir occasionally until the mixture concentrates, which should appear in a couple of minutes. Add the half and half, cilantro and sour cream and remove it from the heat.

In a greased casserole dish, make a layer in the bottom with the crushed tortilla chips. Spread on top of the chips the creamy squash mixture and then scatter the whole dish with the grated cheese.

Cook without covering for thirty minutes, or until top is brown and bubbling.