Chiles Rellenos Tofu Casserole lowfat

Chiles Rellenos Tofu Casserole lowfat

Recipe By : Herrick: Liz Caesar, Cook and Tell 6/98

8 Preparation Time :

Categories : Entrees Tofu

Amount Measure Ingredient -- Preparation Method -- -- --

7 ounces whole-green chile peppers -- canned

1 package Tofu Mori-nu lite firm -- drained

3/4 pound lowfat cheddar cheese -- shredded

3/4 pound lowfat monterey jack cheese -- shredded

7 ounces diced green chile peppers -- canned

2 eggs

1 cup egg bagels

12 ounces evaporated skimmed milk

1 cup salsa

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

350-degree oven for 45 minutes.