Chili Relleno (tofu) Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Mexican | Eggs, Main dish, Mexican, Vegetarian | 8 | Servings |
INGREDIENTS
| 7 | oz | Green Chilis, can whole |
| 14 1/4 | oz | Firm tofu |
| 3/4 | lb | Jack cheese, grated |
| 3/4 | lb | Sharp cheddar, grated |
| 7 | oz | Green chilis, can diced |
| 6 | Eggs | |
| 12 | oz | Evaporated milk |
| 1 | c | Salsa |
INSTRUCTIONS
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 layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350° oven for 45 minutes. Source: unknown Typed for you by Joan Mershon From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 262
Total Fat: 29.7g
Cholesterol: 204.6mg
Sodium: 1300.2mg
Potassium: 406.3mg
Carbohydrates: 10.7g
Fiber: 1.2g
Sugar: 6.5g
Protein: 33.1g