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Tex Mex Yellow Squash

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 6

Equipment

  • 1 colander
  • 1 knife
  • 1 skillet
  • 1 Large spoon
  • 1 9x13 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.
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