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.