From The Homesick Texan by Lisa Fain - 4 Servings

This cookbook was given to me by our former CSA admin Liz, who will always be a Texas girl at heart! The author writes that the traditional recipe uses Cream of Mushroom Soup but she has re-done it with a béchamel.  Her recipe also calls for 2 jalapeño chiles but I am substituting the poblanos.  This looks so good, right up my alley, creamy and cheesy, and its making me hungry just reading it!

1 TB unsalted Butter
1 lb. Summer Squash, sliced
1 Eatwell Onion, diced
1 Poblano, seeds and stem removed, diced
1 clove of Garlic, minced
1/2 tsp ground Cumin
1/2 tsp Chili Powder
Pinch of Cayenne
Salt and Black Pepper, to taste
1 TB all-purpose Flour
1/2 cup Eatwell Farm Chicken or Vegetable Stock
1 cup chopped Shady Lady Tomatoes
1/4 cup Half and Half
1/4 cup Sour Cream
1/4 cup chopped Cilantro
1 cup crushed Tortilla Chips
1/2 cup grated Pepper Jack Cheese
1/2 cup grated Cheddar Cheese

Preheat oven to 350 F and lightly grease a casserole dish.  Heat the butter in a large skillet on medium heat.  When melted, add the summer squash, onion and poblano pepper and tomatoes, sauté until onions are translucent and the squash is soft, about 10 minutes.  Add the garlic, cumin, chili powder, and cayenne and cook for a minute.  Add salt and black pepper to taste.  Stir in the flour and cook until a light brown paste forms about a minute.  Add the broth and stir until the mixture thickens, which should happen in a couple of minutes.  Stir in the half and half, sour cream and cilantro and turn off the heat.  In the casserole dish, layer the bottom with the crushed tortilla chips.  Pour the cream squash mixture on top of the chips, and then cover the whole dish with the grated cheese.  Cook uncovered for 30 minutes or until top is brown and bubbling.