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Prep 20 mins
Cook 25 mins
From an award winning regional cookbook from the Junior League of North Harris Country (Houston). It is called Texas Ties. I made this and the chilled poblano soup for an elegant vegetarian dinner party. This is best served with Mango Salsa on top.
- 3⁄4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 3 cups chopped zucchini or 3 cups chopped summer squash
- 2 ounces green chili peppers, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 teaspoons cumin
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon pepper
- 1 cup milk
- 1 cup shredded monterey jack cheese
- 8 flour tortillas (6 to 7 inches)
- 1⁄2 cup shredded cheddar cheese
- 3⁄4 cup chopped fresh tomato
- Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
- Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
- Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
- Heat the butter in a saucepan until melted. Add the flour and mix well. Stir in the cumin, chile powder, salt, and pepper. Stir over medium heat for 2 minutes.
- Add the milk gradually, stirring constantly. Add the Monterey jack cheese and mix well. Cook until the cheese melts and the mixture becomes smooth.
- Stir 1/3 of the cheese sauce into the squash mixture.
- Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
- Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
- Bake, covered, for 25 minutes at 350°F.
- Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.
Really good...I made this for my family and friends and they all thought it was really tasty and unique! The only thing I would change is to make more sauce to cover the bottom of the pan. Great recipe...thanks! :)