Wednesday, July 2, 2014

microwave squash casserole.

 
2 pounds yellow summer squash or zucchini
1 medium onion, chopped
1 can (4 ounces) chopped mild green chiles, with liquid
2 small jalapeno peppers, seeded and chopped
8 ounces shredded Monterey jack cheese
1 cup sour cream
1 1/2 cups tortilla chips, crushed\
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 chiles, cheese and sour cream;
stir gently so squash will not be mashed. Spread half of
crushed tortilla chips on bottom of a 2-quart rectangular
baking dish. Pour squash mixture in dish and sprinkle with
remaining tortilla chips. Microwave on 70% (MEDIUM-HIGH)
 10 minutes, or until heated through, rotating dish once.
 Serves 8. Recipe may be halved.

No comments:

Post a Comment