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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love summer squash and this is a different way to prepare them. You may a combination of summer squash and zucchini if you like. Ingredients:
3/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon cooking oil |
3 cups chopped summer squash or 3 cups zucchini |
1 (4 ounce) can diced green chili peppers, drained |
2 teaspoons chili powder |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1 cup milk |
1 1/4 cups shredded monterey jack pepper cheese |
1 1/2 cups chopped tomatoes |
Directions:
1. Preheat oven to 400.
2. In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
3. Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside.
4. For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute.
5. Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture.
6. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.
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