Texican Squash

Ingredients

• 2.5 pounds yellow squash, sliced
• 1 pound Monterey Jack cheese, shredded
• 4 eggs
• 0.5 cup milk
• 1 (4 ounce) can chopped green chile peppers
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1.25 cups coarsely crushed corn chips

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.
2. Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
3. Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
4. Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
5. Bake in the preheated oven for 30 minutes.