Chili relleno (tofu) casserole
- Main Ingredient: Eggs Chili Various herbs and spices
- Course: Casseroles Various Main Dishes
- Cuisine: Various North American Various South American
- Dietary: Various healthy Various vegetarian
- Yield:
Chili relleno (tofu) casserole ingredients
- 7 oz Green Chilis (can) whole
- 14 1⁄2 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
Cooking Chili relleno (tofu) casserole
1. Split whole chilis lengthwise.
2. Remove seeds and lay flat in bottom of a 13x9 baking dish.
3. Place tofu on paper towel and gently squeeze out excess moisture.
4. Crumble and blend half the tofu with jack cheese.
5. Blend remaining half with sharp cheese.
6. Pot chilis with a layer of jack-mix followed by a layerr of sharp-mix.
7. Add a layer of diced green chilis.
8. Repeat layers until cheese and chilis ar gone.
9. Beat eggs with milk.
10. Pour overr casserole.
11. Spread top of casserole with salsa.
12. Bakei at 350° oven for 45 minutes.
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