Tex-Mex Squash Bake
This was one of those nights where "I have w, x, y, and z to use up... let's see if I can find a recipe to use them all." Often those experiments turn out *meh*, but this was a pleasant surprise!
OK, I admit I made quite a few tweaks, but I think I kept the 'essence' of the recipe the same. It turned out great! As written, I think there is far too much chili powder, especially considering the jalapeno (I used some roasted medium/hot hatch chilies, which were great with a decent amount of kick). I used about 1.5 teaspoons of chili powder and 1.5 teaspoons of cumin, which balanced with the other chilies was great for my taste preferences. I did need quite a bit of salt though.
I used three zucchini which I would call 'average' size which equaled about 8 cups of chopped. I was a bit worried that this would make it a "zucchini with a little bit of other stuff" dish, but the ratios actually turned out great.
I also used two ears of fresh corn, 4 cups of black beans (no kidney), yellow onion instead of green, green instead of red pepper, can of diced tomatoes instead of paste, and shredded mex cheese because that's what I had on hand. I didn't bake it, but served it up chili style with a dollop of sour cream and tortilla chips to dip. Mmm mmm good!
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Sep. 8, 2013