Chile relleno tofu casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Whole green chilies |
| 14¼ | ounce | Firm tofu; drained |
| ¾ | pounds | Shredded monterey jack Cheese |
| ¾ | pounds | Shredded sharp cheddar Cheese |
| 7 | ounces | Diced green chiles |
| 6 | Eggs or equivalent Scramblers | |
| 12 | ounces | Evaporated milk |
| 1 | cup | Salsa |
Directions
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@...>
Recipe By : Martin Yan and Hinoichi Tofu MC-Recipe Digest V1 #129
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .