Best 2 South Of The Border Squash Recipes

Embark on a culinary journey to the vibrant flavors of the Southwest with our collection of tantalizing South-of-the-Border Squash recipes. Discover a symphony of taste with our fiesta squash, a delightful blend of roasted butternut squash, black beans, corn, and a zesty blend of spices, topped with a creamy cilantro sauce. For a hearty and satisfying meal, try our savory squash enchiladas, where tender squash and flavorful fillings are enveloped in soft tortillas and smothered in a tangy enchilada sauce. If you prefer a lighter option, our grilled zucchini salad offers a refreshing twist, featuring succulent grilled zucchini, cherry tomatoes, and a zesty lemon-herb vinaigrette. And for a festive side dish, our Mexican street corn salad combines grilled corn, black beans, and a medley of zesty seasonings, creating a vibrant and flavorful fiesta in every bite. Get ready to spice up your meals and tantalize your taste buds with our South-of-the-Border Squash recipes, a delightful fusion of flavors that will transport you to a culinary paradise.

Here are our top 2 tried and tested recipes!

SOUTH OF THE BORDER SQUASH

South of the Border Squash image

This is a great recipe in the summer when the gardens are overloaded with summer squash. I have served this to people who say they don't like squash and they like this.

Provided by Melaine

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs summer squash
1 medium onion, chopped
2 tablespoons butter
1 (4 ounce) can diced green chilies
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups grated monterey jack cheese
1 egg
1 cup cottage cheese
2 tablespoons parsley
1/2 cup parmesan cheese

Steps:

Dice squash.
Saute with onions in butter until tender but still crisp.
Fold in chilies, flour, salt, and pepper.
Place in greased, 1 1/2 quart baking dish; sprinkle with Monterery Jack cheese.
Combine egg, cottage cheese and parsley.
Layer over cheese, sprinkle with parmesan.
Bake uncovered at 400 for 25-30 minutes, until heated through.

SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE

Southwestern Chicken, Squash, and Cornbread Casserole image

Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon extra-virgin olive oil
1 cup sliced zucchini
1 cup sliced yellow squash
3 scallions, sliced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
1 (15.25 ounce) can Southwest-style corn with poblano and red peppers, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
1 cup chopped cooked chicken
salt and ground black pepper to taste
1 (13 ounce) can evaporated milk
2 ½ cups shredded Cheddar cheese
1 tablespoon cornstarch
¼ cup chopped cilantro
1 (6 ounce) package Mexican-style cornbread mix (such as Martha White®)
⅔ cup milk
1 egg
½ jalapeno, sliced crosswise, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g

Tips:

Choose the right squash: For this recipe, butternut squash or acorn squash is best. They are easy to find and have a mild, slightly sweet flavor that pairs well with the other ingredients.
Use fresh herbs: Fresh cilantro and oregano add a burst of flavor to this dish. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Don't overcook the squash: The squash should be tender but still firm. Overcooking will make it mushy.
Serve immediately: This dish is best served immediately after it is made. The squash will start to lose its flavor if it sits for too long.

Conclusion:

South of the border squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your own taste preferences. With its vibrant colors and bold flavors, this dish is sure to be a hit at your next gathering. So next time you are looking for a quick and easy meal, give south of the border squash a try!

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