Ingredients
8
8 servings
- •2.5 pounds yellow squash, sliced
- •4 eggs
- •0.5 cup milk
- •1 pound Monterey Jack cheese, shredded
- •1 teaspoon salt
- •2 teaspoons baking powder
- •3 tablespoons all-purpose flour
- •1 (4 ounce) can chopped green chile peppers
- •1.25 cups coarsely crushed corn chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
- Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool.
- In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
- Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.
- Bake in preheated oven for 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 375
- Carbohydrate: 20g
- Fat: 25g
- Fiber: 3g
- Protein: 20g
- Sugar: 5g
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