• 4 tablespoons butter
• 6 cups diced zucchini or yellow summer squash
• 4 tablespoons all purpose flour 2 tablespoons vegetable oil
• 2 teaspoons chili powder 1 ½ cups diced onion
• 2 cups milk 3 garlic cloves
• 2 cups grated cheddar cheese 1 ½ t. minced peppers
• Salt and pepper to taste 3 cups diced tomatoes
• 16 tortillas
  

In a small saucepan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add cheese and heat gently until the cheese is melted. Season to taste with salt and pepper. Preheat oven to 400 degrees. Steam the squash until just tender, about 5 minutes. In a sauté pan, heat the oil and sauté the onion, garlic, and peppers until limp (3-5 minutes. Add the squash and two thirds of the sauce. Toss to coat.

Grease a 9x13 pan. Spoon some filling onto each tortilla and roll like a crepe. Place seam side down in the baking dish. Spoon the extra sauce on top and sprinkle with tomatoes. Bake for 30 minutes, or until hot. Serve immediately. From the Joy of Gardening cookbook.