Ingredients
- 2 tablespoons unsalted butter
- 1 pound squash (yellow summer squash, sliced)
- 1 pound zucchini, sliced
- 1 medium yellow onion, peeled and diced
- 2 jalapeno chilies, stems and seeds removed and diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (or vegetable broth)
- 1 can (15 ounce) crushed tomatoes (fire roasted if possible)
- 1/2 cup half and half
- 1/2 cup sour cream
- 1/2 cup fresh cilantro, chopped
- 2 cups tortilla chips (crushed)
- 1 cup pepper jack cheese, grated (4 oz)
- 1 cup sharp cheddar cheese, grated (4 oz)
How to Make
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Step 1: Preheat oven to 350F. Coat a casserole dish with non-stick cooking spray.
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Step 2: Melt butter in a large skillet on medium heat. Add yellow squash, zucchini, onions and jalapeno and saute until onions are translucent and squash is soft, about 10 minutes.
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Step 3: Add garlic, cumin, chili powder and cayenne and cook 1 minute. Add salt and pepper to taste.
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Step 4: Stir in the flour and cook until a light brown paste forms, about 1 minute.
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Step 5: Stir in broth and tomatoes and stir until the mixture thickens, about 2 minutes.
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Step 6: Stir in the half-and-half, sour cream and cilantro and turn off heat.
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Step 7: In the casserole dish, layer the bottom with the crushed tortilla chips. Pour squash mixture on top of the chips and then cover the squash with the grated cheeses.
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Step 8: Cook, uncovered, in oven for 30 minutes, or until top is brown and bubbling.
We hope you enjoy this recipe!
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