South-Of-The-Border Squash
A flavorful casserole combining tender squash, green chilies, pimento, and melted cheese, topped with eggs and crunchy corn chips—perfect for a comforting, southwestern-inspired meal.
Ingredients
Instructions
- Cut the yellow squash into 1/4-inch slices.
- Combine squash, chopped onion, salt, and water in a saucepan.
- Cook for 6 to 8 minutes or until squash is tender.
- Drain well.
- Add chopped green chilies, drained pimento, and Monterey Jack cheese.
- Spoon mixture into a lightly greased 1 3/4 quart casserole.
- Place slices of hard-cooked eggs on top.
- Sprinkle crushed corn chips over the eggs.
- Bake at 350°F for 20 minutes or until thoroughly heated.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream along with the Monterey Jack cheese. If yellow squash isn't available, zucchini makes a great substitute. You can also add some spices like cumin or paprika for an extra kick. This dish can easily be made vegetarian by omitting the hard-cooked eggs or replacing them with a plant-based alternative.
Serving Suggestions
This South-Of-The-Border Squash dish pairs beautifully with a fresh side salad or some Mexican Escalloped Corn for a delightful meal. For an added crunch, serve with extra corn chips on the side. It's perfect for a potluck or family gathering, and can be complemented by a refreshing beverage like iced tea or a light beer.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for quicker reheating, but the oven helps retain the texture of the corn chips.
Nutrition & Diet Analysis (per serving)
Each serving of South-Of-The-Border Squash contains roughly 276 calories, with 6g protein, 32g carbohydrates, and 15g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 2644mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this dish can be prepared a day in advance. Simply complete the cooking steps before baking, cover, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar, colby, or even pepper jack cheese for a spicier flavor. Each cheese will bring its own unique taste, so feel free to experiment based on your preference.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add bell peppers, corn, or diced tomatoes to enhance the flavor and nutrition of the dish. Just make sure to adjust the cooking time slightly if you add vegetables that require longer cooking times.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).