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Chile Squash Casserole

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Chile Squash Casserole
eight generous servings Medium
Total: Active:
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Ingredients (13)

  • 8 ea. medium zucchini or Mexican squash
  • 4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked
  • 1 ea. large white onion, thinly sliced
  • 15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick
  • 1 cup shredded melting cheese (jack, provolone, quesadilla, mozzarella) or more/less to taste
  • 2 fresh jalapenos, minced
  • 4 garlic cloves, minced
  • 2 cup frozen or fresh corn kernels
  • 1/2 cup topping cheese (cotija, parmesan, romano)
  • 2 tsp. dried oregano, preferably Mexican
  • 10 poblano chiles (labelled 'pasilla' in California)
  • 2 tsp ground black pepper
  • 1 tsp salt
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I’ve been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants.

Take care to remove or cook off as much liquid as possible – you don’t want the dish to become mushy.

If you want to make a stew or soup from the same ingredients, omit the cheese and simmer in chicken stock until the vegetables are barely done.


  1. 1Blister and deskin the poblano chiles, remove the stem end, seeds and separate into large pieces.
    Cook the potatoes until barely tender, let cool, then slice 1/8 inch thick.
  2. 2Peel the squash and cut the long way into 1/4 inch thick slices, place on paper towel, sprinkle with salt and set aside for at least 30 minutes to remove some of the water.
  3. 3Into a buttered 14×8 inch glass casserole dish place layers of potato, onion, squash, chile, tomato, corn, melting cheese; sprinkle with jalapeno, garlic, oregano, black pepper and repeat layering once.
  4. 4Bake partially covered in a 400 degree oven for at least 30 minutes or until most of the liquid is gone.
  5. 5Lastly, sprinkle with the topping cheese and bake uncovered for 15 minutes more.
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