- 5 cubed small summer squash
- 1 diced large onion
- 2 roasted peeled green chiles or about 1 small can diced green chile
- 1 tablespoon shortening or oil
- 3/4 cup shredded longhorn cheese
- Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.