Chile Relleno Casserole with Tofu
Submitted by bizzary2
A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
65 minAll the flavor of stuffed chile rellenos without the frying, the batter, or the mess.
Whole green chiles line the bottom of a baking dish, then get layered with a clever mix of crumbled tofu blended with Monterey Jack and sharp cheddar.
The tofu stretches the cheese, adds protein, and keeps the filling lighter than an all-cheese version.
An egg and evaporated milk custard gets poured over everything, salsa goes on top, and the oven does the rest.
Pro Tips
- Press the tofu on paper towels before crumbling to remove excess moisture. Watery tofu makes a soggy casserole.
- Use both whole chiles (for the base layer) and diced chiles (between the cheese layers) for chile flavor in every bite.
- Let the casserole rest for 5 minutes after baking so the custard sets and it slices cleanly.
Ingredients
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.
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