This recipe came from our dads best friend, Dexter. I would go to the Irvins for Sunday dinner my first year of college and they would make this often. About a month ago, i thought about it for some reason and asked my dad to get the recipe. It tasted just like i remembered! I use green chile from my garden that i roast, peel, and dice. I am not sure how good it would be if you used can green chile, so i would try to find frozen green chile to really get that flavor.
Ingredients:
Squash and zucchini
Green Chile
Chicken bouillon
Milk
Cheese
Cook squash and green chile in water with 2 cubes of chicken bouillon. When cooked, drain and add a little bit of milk and cheese. Season with salt and pepper.
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