Free Recipe Chiles Rellenos Tofu Casserole Lowfat
Recipe Type: Free Entree Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Chiles Rellenos Tofu Casserole Lowfat Recipe
7 oz Whole-green chile peppers;
-canned
1 pk Tofu Mori-nu lite firm;
-drained
3/4 lb Lowfat cheddar cheese;
-shredded
3/4 lb Lowfat monterey jack cheese;
-shredded
7 oz Diced green chile peppers;
-canned
2 Eggs
1 c Egg bagels
12 oz Evaporated skimmed milk
1 c Salsa
Chiles Rellenos Tofu Casserole Lowfat Preparation
Split whole chilies lengthwise; remove seeds and lay flat in a 13-by-9-inch baking pan. Place tofu on paper towels and press gently to remove excess moisture. Crumble tofu and blend half of it with the Cheddar cheese and half of the tofu with the jack cheese. Top whole chilies with half of Cheddar cheese mixture and half of the jack cheese mixture. Add a layer of the diced chilies. Repeat layers of cheeses and chilies. Beat eggs with milk and pour over all. Spread with salsa. Bake in 350-degree oven for 45 minutes. REF Liz Caesar’s Cook and Tell, Tofu a nutritious low-fat wonder with many uses Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman < phannema@wizard.ucr.edu > [393 cals,9g fat] Notes: Barbara Herrick of Hemet makes a chiles rellenos casserole using tofu. Recipe by: Herrick: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti’s Hot Flash Cookbook Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 03, 1998
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