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Chile Relleno Casserole with Tofu

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Submitted by bizzary2

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

7 202.3
OUNCES ML/G GREEN CHILI PEPPERS
canned, whole
14 ¼ 411.8
OUNCES ML/G TOFU
firm
¾ 340.2
POUND G MONTEREY JACK CHEESE
grated
¾ 340.2
7 202.3
OUNCES ML/G GREEN CHILI PEPPERS
canned, diced
6 6
LARGE LARGE EGGS
12 346.8
OUNCES ML/G EVAPORATED MILK
1 237
CUP ML SALSA

Directions

Split whole chiles lengthwise.

Remove seeds and lay flat in bottom of a 13×9 inch 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.

Place chiles with a layer of Jack-mix followed by a layer of Sharp-mix.

Add a layer of diced green chiles. Repeat layers until cheese and chilis ar gone.

Beat eggs with milk.

Pour overr casserole. Spread top of casserole with salsa.

Bake at 350℉ (180℃) 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 463 68% 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?
Trans-fat Free, Low Carb
 
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