Texican Squash Recipe

Ingredients <br>- 2 1/2 pounds yellow squash, sliced <br>- 4 eggs <br>- 1/2 cup milk <br>- 1 pound Monterey Jack cheese, shredded <br>- 1 teaspoon salt <br>- 2 teaspoons baking powder <br>- 3 tablespoons all-purpose flour <br>- 1 (4 ounce) can chopped green chile peppers <br>- 1 1/4 cups coarsely crushed corn chips <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish. <br>step 2: 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. <br>step 3: In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash. <br>step 4: 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. <br>step 5: Bake in preheated oven for 30 minutes. <br>

Ingredients
- 2 1/2 pounds yellow squash, sliced
- 4 eggs
- 1/2 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 1/4 cups coarsely crushed corn chips

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
step 2: 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.
step 3: In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
step 4: 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.
step 5: Bake in preheated oven for 30 minutes.

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