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This easy squash casserole is baked in the microwave oven. Chile peppers and tortilla chips give the squash Tex-Mex flavor.

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Ingredients

• 2 pounds yellow summer squash or zucchini
• 1 medium onion, chopped
• 1 can (4 ounces) chopped mild green chiles, with liquid
• 2 small jalapeno peppers, seeded and chopped
• 8 ounces shredded Monterey jack cheese
• 1 cup sour cream
• 1 1/2 cups tortilla chips, crushed

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: 8 Servings

Preparation

Slice squash 1/4-inch thick. Place squash and onions in a large microwave-safe container.

Cover and microwave the squash on HIGH 9-10 minutes, stirring once. Add chiles, cheese and sour cream; stir gently so squash will not be mashed.

Spread half of crushed tortilla chips on bottom of a 2-quart rectangular baking dish (microwave-safe). Pour squash mixture in dish and sprinkle with remaining tortilla chips.

Microwave on 70% (MEDIUM-HIGH) 10 minutes, or until heated through, rotating dish once. Serves 8. Recipe may be halved.

Serves 8.

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