Give everyday squash a bold makeover with this Tex-Mex–inspired side dish. Tender yellow squash is sautéed with zesty spices and fresh veggies for a lively, south-of-the-border kick that complements tacos, grilled meats, or any weeknight meal. Prefer zucchini? Swap it in for a tasty twist that’s just as vibrant.
Ingredients
1 packet taco seasonings
1/2 tsp. salt
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp pepper
7 yellow squash, sliced
1 onion chopped
2 cloves garlic, minced
1 small jalapeno, diced fine
2 Tbsp. butter
1 can chopped green chiles
1 can Rotel tomatoes, drained
4 green onions, sliced
1 cup chicken broth
1/2 cup half and half
1/2 cup sour cream
Juice of 1 lime, cut in wedges
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 Tbsp. Carbquik
1/2 cup cilantro, chopped
Instructions
Sprinkle seasonings over the squash and toss. Sauté the squash, garlic, onions, and jalapeno in butter until softened.
Stir in the chopped green chiles, Rotel, and green onion until heated. Transfer to a large bowl.
Stir in the Carquik, sour cream, half and half and chicken broth.
Squeeze in the lime juice and mix well.
Transfer the squash mixture to a greased baking dish. Top with the pepper jack and cheddar cheese. Cover with foil and bake 30 minutes until bubbly.
Garnish with chopped cilantro.
If you like this recipe, you may also like the following recipes:
Zucchini and Yellow Squash with Feta and Basil
Tex Mex Yellow Squash
Equipment
- 1 colander
- 1 knife
- 1 skillet
- 1 Large spoon
- 1 9×13 baking dish
- aluminum foil
Ingredients
- 1 can chopped green chiles
- 1 can Rotel tomatoes drained
- 4 green onions sliced
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 cup sour cream
- Juice of 1 lime
- 1 cup cheddar cheese shredded
- 1 cup pepper jack cheese shredded
- 1 Tbsp. Carbquik
- 1/2 cup cilantro chopped
Instructions
- Sprinkle seasonings over the squash and toss.
- Sauté the squash, garlic, onions, and jalapeno in butter until softened.
- Stir in the chopped green chiles, Rotel, and green onion until heated.
- Transfer to a large bowl.
- Stir in the Carquik, sour cream, half and half and chicken broth.
- Squeeze in the lime juice and mix well.
- Transfer the squash mixture to a greased baking dish.
- Top with the pepper jack and cheddar cheese.
- Cover with foil and bake 30 minutes until bubbly.
- Garnish with chopped cilantro.
