Spicy Green Chili and Squash Dressing is a Tex-Mex-meets-Southern mixture of yellow squash, peppers, corn, green chilies and dried crumbled cornbread topped with cheese. This is comfort food at my house.
If you’re a cornbread lover, what do you do with the leftovers?
My father-in-law used to stuff cornbread in a glass and pour buttermilk over it. Might be good. Not sure because I’ve never tried it and most likely, never will.
But more often than not, I throw leftover cornbread in the freezer and save it for this recipe. Cornbread dressing of any kind is comfort food for me just like the buttermilk/cornbread mash-up was probably comforting for my father-in-law.
What makes this dish so special?
All the vegetables make this dressing more interesting, colorful, and nutritious. Start with onions and red, yellow, orange, and/or green bell peppers. Add mushrooms, green chilies, yellow squash, corn, and dried cornbread crumbles. Mix it all up with a light white sauce and add cheese.
If you want more spice, add some jalapeños or more green chilies. A sprinkle of cayenne pepper would do the trick, too.
How to Make Green Chili and Squash Dressing:
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- 4 c. yellow squash, chopped
- 1/2 medium onion, chopped
- 1/2 cups red or green bell peppers, chopped
- 2 tablespoons butter
- 8 ounces white mushrooms, cut into small chunks
- 1 tablespoon flour
- 1 cup milk
- 1 cup frozen corn
- 4 ounces green chilis (more or less depending on your taste)
- 3 cups dried cornbread, crumbled (See note)
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup cheddar or Monterrey jack cheese, shredded
- Cook yellow squash with a small amount of added water. I use the microwave on HIGH for about 8-9 minutes. Mash squash with fork or masher and drain well. Set aside.
- Saute chopped onions and red bell peppers in melted butter in heavy skillet. After they soften, add mushrooms and cook another 2-3 minutes.
- Thoroughly whisk flour and milk. Pour into vegetable mixture and cook on low till thickened.Add corn, green chilis, and cooked squash. Season to taste with salt and pepper. Fold in dried cornbread.
- Place in 1 1/2 quart casserole or squash dish. Place in 400 degree oven for 20 minutes or until heated through. Sprinkle cheese on top during last 5 minutes.
Be sure to crumble cornbread and let it dry on the counter for a few hours. You can hasten the process using an oven at 250 degrees until the cornbread is dry. Can't specify a time as it will depend on how moist the cornbread is to begin with.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 324 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 50mg Sodium: 686mg Carbohydrates: 42g Fiber: 2g Sugar: 4g Protein: 11g
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