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.