3/4 c. chopped onion
2 cloves garlic, minced
1 tbsp. cooking oil
3 c. chopped yellow summer squash or zucchini
1/2 of 4 oz. can chopped green chili peppers
1 recipe Spicy Sauce
8 (6" or 7") flour tortillas
1 1/2 c. chopped tomatoes

Cook onion and garlic in oil 2 minutes; add squash. Cover; cook 3 to 5 minutes or until tender. Drain, stir in peppers. Prepare Spicy Sauce. Stir 1/3 of Spicy Sauce into squash mixture. Fill each tortilla with 1/3 cup of squash; roll up. Place in greased 12" x 7 1/2" x 2" baking dish. Top with remaining Spicy Sauce. Cover; bake at 400 degrees for 30 minutes. Top with tomatoes the last 5 minutes. Makes 8 side dish servings.

Spicy Sauce: Melt 2 tablespoons butter. Stir in 2 tablespoons pepper. Add 1 teaspoon flour, 1 to 2 teaspoons chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup milk. Cook and stir until bubbly. Stir in 1 cup shredded Monterey Jack cheese.

Nutrition Information Per Serving: 203 calories, 7 g protein, 22 g carbohydrates, 10 g fat, 15 mg cholesterol, 262 mg sodium, 280 mg potassium, 3 g dietary fiber. U.S. RDA: 32% Vitamin 1; 18% Vitamin C; 10% riboflavin, 22% calcium.