| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 7 |
oz |
Whole green chilies |
| 14 1/4 |
oz |
Firm tofu; drained |
| 3/4 |
lb |
Shredded monterey jack Cheese |
| 3/4 |
lb |
Shredded sharp cheddar Cheese |
| 7 |
oz |
Diced green chiles |
| 6 |
|
Eggs or equivalent Scramblers |
| 12 |
oz |
Evaporated milk |
| 1 |
c |
Salsa |
INSTRUCTIONS
Split whole chiles lengthwise. Remove seeds and lay flat in bottom of a
13x9-inch oven dish. Place Tofu on papper towel and gently squeeze out
excess moisture. Crumble and blend half the Tofu with Jack cheese. Add the
remaining half to the Cheddar cheese. Top chiles with a layer of Jack-Tofu
mixture. Follow with a layer of Cheddar-Tofu mixture. Add a layer of diced
green chiles. Repeat layers until cheese mixtures and chiles are allused.
Beat eggs with evaporated milk. Pour over the cheese-Tofu layers and
chiles. Spread top of casserole with salsa. Bake in a 350 degree oven for
45 minutes. Makes 8 to 12 servings.
Date: Tue, 25 Jun 1996 13:45:15 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Recipe By : Martin Yan and Hinoichi Tofu
MC-Recipe Digest V1 #129
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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