Mexican Squash - cooking recipe

Ingredients

4 to 6 large yellow squash
4 tsp. oil
1/2 c. whole milk
1 c. green chilies
1 c. grated Mexican Velveeta (mild or hot)
salt and pepper to taste
1 large onion

Preparation

Saute the diced squash and onion in oil until tender.
Add the milk and chilies; remove from fire.
Add the cheese.
Cover; let stand 5 minutes.
Serve hot.