Best Squash Tomatoes And Corn With Jack Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TEXICAN SQUASH



Texican Squash image

My Mom gave me this recipe. It's a different spin on the regular squash casserole.

Provided by Lynn

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 9

2 ½ pounds yellow squash, sliced
4 eggs
½ cup milk
1 pound Monterey Jack cheese, shredded
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons all-purpose flour
1 (4 ounce) can chopped green chile peppers
1 ¼ cups coarsely crushed corn chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch casserole dish.
  • 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.
  • In a large bowl combine eggs, milk, cheese, salt, baking powder, flour and chiles; mix well. Fold in squash.
  • 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.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 20 g, Cholesterol 144.7 mg, Fat 24.7 g, Fiber 3 g, Protein 20.2 g, SaturatedFat 12.4 g, Sodium 982.7 mg, Sugar 4.5 g

ZUCCHINI WITH CORN AND CHEESE ( CALABACITAS CON ELOTE Y QUESO )



Zucchini with Corn and Cheese ( calabacitas con elote y queso ) image

If you like zucchini,fresh corn and cheese, you will love this dish it is low in calories and can even be fat free if you do not use the cheese or you can use low fat cheese. This is an old family recipe. It can be used as a side dish with any kind of meats, Or even eaten as a main dish if you are a vegetarian.

Provided by Trina Alaniz

Categories     Side Casseroles

Time 35m

Number Of Ingredients 7

3 med size zucchini.
1 fresh corn.
1/3 c sweet onion (diced)
1 c fresh tomatoe (diced)
1/2 Tbsp salt
1/4 c cold water
1 c cheddar cheese or jack cheese, (shredded)

Steps:

  • 1. Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
  • 2. slice off kernels of corn from the cob.
  • 3. Place the above veg's in a med size skillet that has a fitting lid.
  • 4. Add the tomatoes and onions on top of veg's
  • 5. add salt.
  • 6. pour water over the top. cover and cook over med heat for approx. 15 min
  • 7. After 15 min, toss gently to mix ingredients and taste for salt.
  • 8. Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
  • 9. remove lid and spread cheese over the top, cover with lid until cheese melts.

SOUTHWEST SQUASH CASSEROLE



Southwest Squash Casserole image

Easy to prepare, this recipe is flavorful yet can pack a 'punch' if you choose. Squash tend to be mild but by adding diced green chiles (and jalapenos if you want spicier) it's a surprisingly tasty recipe. It pleases a lot of people and has become a favorite at family gatherings.

Provided by KARENVG

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 35m

Yield 8

Number Of Ingredients 9

2 pounds yellow squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded Monterey Jack cheese
1 cup sour cream
¾ cup crushed tortilla chips

Steps:

  • Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
  • Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 13.1 g, Cholesterol 37.6 mg, Fat 15.6 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.3 g, Sodium 346.6 mg, Sugar 6 g

Related Topics