Tex-Mex Squash Casserole

This is a recipe I adapted from homesicktexan.blogspot. My family loved this! It is spicy so cut out the cayenne pepper and just use cheddar cheese if your family doesn't like spice- it will still be awesome! -Kristin

4 c. diced zucchini and yellow squash
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and diced
2 T. butter
1 can Ro-Tel tomatoes with mild chilies
1 t. chili powder
1 t. cumin
1/4 t. ground cayenne pepper
salt and pepper
2 T. flour
1/2 c. half and half (I used low fat and it worked perfectly)
1/2 c. sour cream
1/2 c. diced cilantro
3 c. crushed tortilla chips
2 c. grated pepper jack cheese (or a mixture of pepper jack and cheddar)

sour cream, optional to serve with

• Preheat oven to 350.
• Heat the butter in a large skillet on medium heat.
• When melted, add the squash, onion and jalapeno and saute until onions are translucent and the squash is soft; about 10 minutes.
• Add the garlic, cumin, chili powder, cayenne, salt and pepper and cook for a minute.
• Stir in flour and cook until a light-brown paste forms; about a minute.
• Add the tomatoes and stir until the mixture thickens.
• Add the half and half, sour cream and cilantro and turn off the heat.
• In a greased 9x13 casserole dish, layer the bottom with the crushed chips.
• Pour on the squash mixture and then cover the dish with grated cheese.
• Cook uncovered for about 30 minutes, or until the top is brown and bubbling.
• Serve with extra sour cream if desired.