At my home, we’ve been incorporating more and more organic foods to our pantry and fresh fruits and vegetables. This means we have had to severely curtail our intake of meat, as there just isn’t the room for it in our budget. But that’s ok. As I’ve talked about before, I’ve been trying to cut it out of my diet as much as possible anyway. That means I’ve had to get creative, and sometimes, the results haven’t been so good. But we keep trying.
And then, out of the
smoke haze of failed dinners past, comes a creation so good, it’s worthy of sharing. Not only that, it makes a goodly amount so there are delicious leftovers for lunch.
But I wax poetic and you just want the recipe! So, without further ado, here it is.
MexiCali Squash Casserole
2 lbs yellow or zucchini squash, cubed or sliced
½ cup of milk
1 lb. Monterey jack cheese, shredded
1 tsp. salt
2 tsp. baking powder
3 tablespoons flour
½ cup chopped cilantro
4 roasted, chopped poblano chiles
1 ½ cups of crushed tortilla chips
Cook squash in water until barely tender. Drain. While squash is cooking, combine all the other ingredients, minus the chips; pour into a greased or Pammed 9 x 13” baking pan. Put half of the chips on the mix, then top with squash, then sprinkle the rest of the chips on top. Bake at 350° for 40 minutes.
Serves 6 – 8-ish
I served it with my version of Mexican rice. If enough of you want the recipe to that, let me know and I’ll post it also. That is a tried and true dish that is sure to please.