Chili Relleno (Tofu) Casserole
Yield
8 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
green chili peppers, canned
whole |
|
| 14 ¼ | ounces |
tofu
firm |
|
| ¾ | pound |
monterey jack cheese
grated |
|
| ¾ | pound |
cheddar cheese, very old, sharp
grated |
|
| 7 | ounces |
green chili peppers, canned
diced |
|
| 6 | large |
eggs
|
|
| 12 | ounces |
evaporated milk
|
|
| 1 | cup |
salsa
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
green chili peppers, canned
whole |
|
| 411.8 | ml/g |
tofu
firm |
|
| 340.2 | g |
monterey jack cheese
grated |
|
| 340.2 | g |
cheddar cheese, very old, sharp
grated |
|
| 202.3 | ml/g |
green chili peppers, canned
diced |
|
| 6 | large |
eggs
|
|
| 346.8 | ml/g |
evaporated milk
|
|
| 237 | ml |
salsa
|
|
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.
