2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste
Preheat the oven to 350 degrees.
Heat the butter in a large skillet on medium heat.
When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes.
Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute.
Then stir in the flour and cook until a light-brown past forms, about a minute.
Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes.
Add the half and half, sour cream and cilantro and turn off the heat.
In a greased casserole dish, layer the bottom with the crushed tortilla chips.
Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese.
Cook uncovered for thirty minutes, or until top is brown and bubbling.