Baked Squash & NM Green Chile
- 6 - 8 Zucchini or Yellow squash
- 1/2 chopped onion
- 2 slices toast
- 1/2 lb. Monterrey Jack
- 3 slices cooked Bacon, break up in small pieces
- 1 jar Ol'Gringo Green or 6 diced chilies
- 1 sm. Diced can of tomatoes, drained
- Garlic salt to taste
- Put chopped squash and onion in pan, boil until tender.
- Drain off water.
- Add tomatoes and Ol'Gringo Green.
- Put a layer of The squash mixture, crumpled up toast, little bacon and some cheese In an 8X8 baking dish.
- Repeat sequence until all is used.
- Bake at 350° for 25 min.
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