Chili Relleno (Tofu) Casserole

Yields:	8 servings
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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

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 layer of Sharp-mix.

Add a layer of diced green chilis.

Repeat layers until cheese and chilis ar gone.

Beat eggs with milk.

Pour over casserole.

Spread top of casserole with salsa.

Bake at 350 degrees F oven for 45 minutes.

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Excellent!