Chile Squash Casserole Recipe DiveFan Recipe

Name: Chile Squash Casserole Recipe DiveFan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ea. medium zucchini or Mexican squash; 4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked; 1 ea. large white onion, thinly sliced; 15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick; 1 cup shredded melting cheese (jack, provolone, quesadilla, mozzarella) or more/less to taste; 2 fresh jalapenos, minced; 4 garlic cloves, minced; 2 cup frozen or fresh corn kernels; 1/2 cup topping cheese (cotija, parmesan, romano); 2 tsp. dried oregano, preferably Mexican; 10 poblano chiles (labelled 'pasilla' in California); 2 tsp ground black pepper; 1 tsp salt

Servings: persons

8 ea. medium zucchini or Mexican squash
4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked
1 ea. large white onion, thinly sliced
15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick
1 cup shredded melting cheese (jack, provolone, quesadilla, mozzarella) or more/less to taste
2 fresh jalapenos, minced
4 garlic cloves, minced
2 cup frozen or fresh corn kernels
1/2 cup topping cheese (cotija, parmesan, romano)
2 tsp. dried oregano, preferably Mexican
10 poblano chiles (labelled 'pasilla' in California)
2 tsp ground black pepper
1 tsp salt

1
Blister and deskin the poblano chiles, remove the stem end, seeds and separate into large pieces.
2
Cook the potatoes until barely tender, let cool, then slice 1/8 inch thick.
3
Peel the squash and cut the long way into 1/4 inch thick slices, place on paper towel, sprinkle with salt and set aside for at least 30 minutes to remove some of the water.
4
Into a buttered 14x8 inch glass casserole dish place layers of potato, onion, squash, chile, tomato, corn, melting cheese; sprinkle with jalapeno, garlic, oregano, black pepper and repeat layering once.
5
Bake partially covered in a 400 degree oven for at least 30 minutes or until most of the liquid is gone.
6
Lastly, sprinkle with the topping cheese and bake uncovered for 15 minutes more.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ea. medium zucchini or Mexican squash, 4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked, 1 ea. large white onion, thinly sliced, 15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick, and more.

Yes, Chile Squash Casserole Recipe DiveFan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Squash Casserole Recipe DiveFan

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