Amarillo Squash
INGREDIENTS
- 2 tsp. vegetable oil
- 1 medium onion, chopped
- 1 lb. zucchini squash, sliced 1/4-inch thick
- 1 lb. yellow summer squash or yellow zucchini, sliced 1/4-inch thick
- 1 cup sour cream
- 1 can (4 oz.) chopped green chilies, undrained
- 1 jar (2 oz.) chopped pimientos, drained
- 2 cups (8 oz.) Sargento® Fancy Shredded Monterey Jack Cheese or Sargento® Fancy Shredded 4 Cheese Mexican Cheese
- 1-1/2 cups coarsely crushed cheese-flavored tortilla chips
- Paprika (optional)
DIRECTIONS
- 1
Heat oil in large, deep nonstick skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add squash; continue cooking 5 minutes or until squash is softened, stirring frequently.
- 2
Combine sour cream, green chilies and pimientos in medium bowl; mix well. Stir in cheese.
- 3
Spoon half of squash mixture in bottom of 11x7-inch glass baking dish or 1-1/2-quart shallow casserole. Top with half of cheese mixture and half the tortilla chips. Repeat layering with remaining squash mixture, cheese mixture and chips. Top with paprika, if desired. Bake in preheated 350°F oven 30 minutes or until bubbly.
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 326
Total Fat 22.5g
Saturated Fat 12.5g
Trans Fat 4.8g
Polyunsaturated Fat 1.5g
Cholesterol 71mg
Sodium 404mg
Carbohydrates 16g
Protein 15g
Dietary Fiber 3g
Vitamin A 133%
Vitamin C 55%
Calcium 396%
Iron 2%
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