Chile Relleno Casserole with Tofu

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	65 minutes

Ingredients

7	ounces	green chili peppers	canned, whole
14 1/4	ounces	tofu	firm
3/4	pound	monterey jack cheese	grated
3/4	pound	cheddar cheese, very old, sharp	grated
7	ounces	green chili peppers	canned, diced
6	large	eggs
12	ounces	evaporated milk
1	cup	salsa

Directions

Split whole chiles lengthwise.

Remove seeds and lay flat in bottom of a 13x9 inch 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.

Place chiles with a layer of Jack-mix followed by a layer of Sharp-mix.

Add a layer of diced green chiles. Repeat layers until cheese and chilis ar gone.

Beat eggs with milk.

Pour overr casserole. Spread top of casserole with salsa.

Bake at 350F oven for 45 minutes.

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Member Review

Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

Reviewed by mogarraz

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