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Squash and green chile casserole

Lisa Fain
  • minutes
  • Serves 8

INGREDIENTS

4

Hatch or Anaheim chiles

2 tbsp

unsalted butter

1

small yellow onion, diced

2 cloves

garlic, minced

2 lb

summer squash, sliced into 1/4” rounds

1/2 cup

chopped cilantro

1 tsp

kosher salt

1/2 tsp

black pepper

1/4 tsp

ground cumin

3 tbsp

all-purpose flour

2 tsp

baking powder

1 lb

shredded Monterey Jack cheese

4

large eggs

1/2 cup

whole milk

1/2 cup

finely crushed saltines