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Ingredients
- 4 to 6 large yellow squash
- 4 tsp. oil
- 1/2 c. whole milk
- 1 c. green chilies
- 1 c. grated Mexican Velveeta (mild or hot)
- salt and pepper to taste
- 1 large onion
Method
- Saute the diced squash and onion in oil until tender.
- Add the milk and chilies; remove from fire.
- Add the cheese.
- Cover; let stand 5 minutes.
- Serve hot.