Friday, September 5, 2014

Squash and Hatch Chile Casserole

We love Squash Casseroles in Texas. So here's another very appealing recipe.
This one is adapted from The Homesick Texan........ so, it has to be incredible!

Squash and Hatch Chile Casserole

Here's what you'll need:
1 - 10" Cast Iron Skillet
Vegetable Cooking Spray

4-Seeded and Chopped Hatch Chiles.
2 TBS Butter
1 Onion, diced
2 Garlic Cloves, minced
2 pounds of Summer Squash, roughly chopped
1/2 C chopped,  Fresh Cilantro
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cumin
3 TBS Flour
2 tsp Baking Powder
4 C shredded Pepper Jack Cheese or Hatch Jack Cheese. (about 1 pound)
4 Eggs
1/2 C Heavy Cream
3/4 C crushed Ritz Crackers

In the Cast Iron Skillet on medium - low heat:
Melt Butter.
Add Onions for 5 minutes.
Add Garlic and cook for 1 minute more.
Add Squash , stirring, cook 5 - 7 minutes.

Fold in:
Turn off the heat.
Adjust seasoning to taste.
Transfer to a large mixing bowl.

Baking Powder
Mix well.
Add Cheese and stir until well combined.

Wipe out the Cast Iron Skillet with a paper towel and spray lightly with vegetable cooking spray.
Sprinkle half of the Ritz Crackers in the bottom of the skillet.
Pour in the Squash and top with the remaining Crackers.

Bake uncovered for 30 - 35 minutes.
Serve warm.

Peace in the Kitchen!

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