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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish. | 2. Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 minutes. Drain and set aside to cool. | 3. In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash. | 4. Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips. | 5. Bake in preheated oven for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow squash	2 1/2	pounds	sliced	215.4566	43.9985	11.4532	3.0618
egg	4			286.0	1.44	25.12	19.02
milk	1/2	cup		74.42	5.8316	3.843	3.9894
monterey jack cheese	1	pound	shredded	403.4676	0.0	89.7602	2.2667
salt	1	teaspoon		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
purpose flour	3	tablespoons		403.4676	0.0	89.7602	2.2667
green chile pepper	1	can	chopped	89.955	21.2744	4.4978	0.4498
corn chip	1 1/4	cups	crushed	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.