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Chili Relleno (Tofu) Casserole

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Recipe

 

Yield

8 servings

Prep

25 min

Cook

45 min

Ready

70 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
7 ounces green chili peppers, canned
whole
14 ¼ ounces tofu
firm
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¾ pound monterey jack cheese
grated
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¾ pound cheddar cheese, very old, sharp
grated
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7 ounces green chili peppers, canned
diced
6 large eggs
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12 ounces evaporated milk
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1 cup salsa
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Ingredients

Amount Measure Ingredient Features
202.3 ml/g green chili peppers, canned
whole
411.8 ml/g tofu
firm
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340.2 g monterey jack cheese
grated
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340.2 g cheddar cheese, very old, sharp
grated
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202.3 ml/g green chili peppers, canned
diced
6 large eggs
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346.8 ml/g evaporated milk
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237 ml salsa
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Directions

Split whole chilis lengthwise.

Remove seeds and lay flat in bottom of a 13x9 baking dish .

Place tofu on paper towel and gently squeeze out excess moisture.

Crumble and blend half the tofu with jack cheese.

Blend remaining half with sharp cheese.

Pot chilis with a layer of Jack-mix followed by a layer of Sharp-mix.

Add a layer of diced green chilis.

Repeat layers until cheese and chilis ar gone.

Beat eggs with milk.

Pour over casserole.

Spread top of casserole with salsa.

Bake at 350℉ (180℃) F oven for 45 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 46368% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 788mg 33%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 64g
Vitamin A 22% Vitamin C 18%
Calcium 90% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 
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