More squash madness. Don’t worry folks, it will end soon with the first frost!

2 pounds Yellow Summer Squash or Zucchini, unpeeled and sliced in 1/4 inch thick rounds
1 medium Sweet Onion, chopped
1 can (4 oz) Green Chilies, chopped, undrained
2 Jalapeno Peppers, seeded and chopped
8 ozs Pepper Jack Cheese, grated (or cheese of your choice)
1 cup Sour Cream
2 cups Tortilla Chips, crushed

Preheat oven to 350 degress F.
Spray a 13×9 baking dish with non-stick cooking spray. I use EVOO style. In a large saute pan heat some EVOO over medium heat and saute the squash, onions and jalapeno peppers until tender about 5 minutes. Stir in green chilies, cheese and sour cream. Layer 1/2 crushed chips in the baking dish. Top with 1/2 squash mixture. Add the remaining chips and then top that with the remaining squash mixture. Bake for 30 to 35 minutes. Serve with salsa or other toppings of your choice.