Tex-Mex Summer Squash Casserole
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2-1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 (4 oz.) can chopped green chiles
1 (4 oz.) can chopped jalapenos (about 1/2 cup), drained
1/2 tsp. salt, or to taste
2-1/4 cups grated extra-sharp Cheddar cheese (about 7 oz.), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish
Instructions:
1. Preheat oven to 400F. Coat a 9″X 13″ baking dish with cooking spray.
2. Combine the squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour and toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon the salsa over the casserole and sprinkle with the remaining 1-1/2 cups of cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with the scallions and red onions.
Recipe from Eating Well Magazine.