2 1/2 lbs. sliced yellow squash or zucchini
2 c. water
4 eggs
1/2 c. milk
1 lb. Monterey Jack cheese, grated
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1 (4 oz.) jar chopped green chilies
2 jalapeno chilies, chopped
1 1/4 c. crushed tostados or bread crumbs

Boil squash in water until barely tender. Drain and cool.

Mix eggs, milk, cheese, salt, baking powder, flour, chilies and jalapenos (if desired). Fold into squash.

Butter 9x13 pan or casserole. Sprinkle bottom with crushed tostados. Pour in squash mixture. Sprinkle top with more crumbs. Bake at 350 degrees for 30 minutes.