Chili Relleno (Tofu) Casserole
Submitted by Witchey4
This vegetarian chili relleno casserole swaps meat for crumbled tofu layered with Monterey Jack, sharp cheddar, and green chilis. Baked in a creamy egg custard topped with salsa for a hearty Mexican-inspired weeknight dinner.
YIELD
8 servingsPREP
25 minCOOK
45 minREADY
70 minIf you think chili rellenos need to be deep-fried and fussy, this casserole version is about to change your whole game.
Crumbled firm tofu gets mixed with two kinds of cheese (sharp cheddar AND Monterey Jack) then layered between whole green chilis and diced green chilis for double the smoky heat.
A rich egg and evaporated milk custard gets poured over the whole thing before it hits the oven, creating a bubbling, golden-topped casserole that holds together beautifully on the plate.
Finish it off with a generous spread of salsa on top, and you’ve got a vegetarian main dish that even the most devoted carnivores will reach for seconds of.
Chef Tips
- Press the tofu between paper towels for at least 10 minutes to get as much moisture out as possible. Soggy tofu means a watery casserole.
- Use a salsa with some body to it, not the thin watery kind. A chunky medium heat salsa adds texture and flavor to the top.
- Let the casserole rest for 10 minutes after baking so the custard sets up and slices cleanly.
Ingredients
Directions
Split whole chilis lengthwise.
Remove seeds and lay flat in bottom of a 13×9 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℉ (180℃) F oven for 45 minutes.
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