Tuesday, February 10, 2015

Zucchini Squash Casserole "Fake Chilie Rellenos"

2 pounds of diced summer squash (zucchini) 
1 pound diced jack cheese 
4 eggs 
1/2 cube butter 
1 small can diced Ortega chilies 
2 teaspoons baking powder 
1 teaspoon salt 
3 tablespoons flour 
1/4 cup soda cracker crumbs

  • Cook squash until barely tender. Drain/cool.
  • Mix everything except crumbs and butter.
  • Butter casserole dish, sprinkle bottom with crumbs.
  • Pour in mixture, top with crumbs, dot with butter.
  • Bake at 325° for 35-45 minutes.
  • Allow to set before cutting.

 The finished dish resembles a quiche - it's full of yummy goodness from all the cheese, not too spicy for kids (take it up a notch with pepper jack cheese!) and a great way to use up extra squash.