Chile Relleno Tofu Casserole - Recipe - The Santa Fe Site

By dublinburro

Ingredients

• 7 oz whole green chiles
• 14 1/4 oz firm tofu, drained
• 3/4 lb shredded Monterrey Jack cheese
• 3/4 lb shredded sharp cheddar cheese
• 7 oz diced green chiles
• 6 eggs or equivalent Scramblers
• 12 oz evaporated milk
• 1 cup salsa

Details

Servings 8
Adapted from thesantafesite.com

Preparation

Step 1

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 all used. Beat eggs with evaporated milk. Pour over the cheese-Tofu layers and chiles. Spread top of casserole with salsa.

Makes 8 to 12 servings.