Hominy and Summer Squash Nuggets

Name: Hominy and Summer Squash Nuggets
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; ½ medium onion, chopped; 1 pound yellow squash, diced; 2 tablespoons diced red bell pepper or pimiento; 2 tablespoons diced red bell pepper or pimiento; 1 to 2 pickled jalapeños, minced; ¼ teaspoon dried oregano, preferably Mexican oregano; ¼ teaspoon dried oregano, preferably Mexican oregano; 2 tablespoons milk; 1¾ cups canned hominy, drained; 3 tablespoons sour cream; ½ cup grated jalapeño Jack or sharp cheddar cheese (2 ounces); ½ cup grated jalapeño Jack or sharp cheddar cheese (2 ounces); 3 to 4 tablespoons crushed corn or tortilla chips; 3 to 4 tablespoons crushed corn or tortilla chips

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Here’s one example of how barbecue cooking can transform a familiar casserole dish into a new delight. Experiment with other favorite recipes.

Ingredients

2 tablespoons vegetable oil
½ medium onion, chopped
1 pound

Americas
United States
Side dish
Vegetarian
Gluten-free
Summer

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F. Grease a smoke-proof baking dish.
In a skillet, warm the oil over medium heat. Add the onion and sauté until it is well softened but not browned. Mix in the squash, bell pepper, jalapeño, and oregano, and continue cooking until the vegetables are limp. Add the milk, reduce the heat s