Chili Relleno (Tofu) Casserole Recipe


Ingredients

7 oz green chilis (can) whole
14 1/4 oz firm tofu
3/4 lb jack cheese, grated
3/4 lb sharp cheddar, grated
7 oz green chilis (can) diced
6 eggs
12 oz evaporated milk
1 cup salsa


Directions

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 layerr of Sharp-mix. add a layer of diced
green chilis. Repeat layers until cheese and chilis ar gone. Beat
eggs with milk. Pour overr casserole. Spread top of casserole with
salsa. Bake at 350§ oven for 45 minutes.

Source: unknown Typed for you by Joan Mershon


Servings: 8 servings

 

 

Chili Relleno (Tofu) Casserole Recipe brought to you by Recipe Ideas


Categories: Casserole; Chili; Main Dish; Mexican; Vegetable


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As our culinary historical trip moves on a few more years we have some interesting books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is served today, but instead descriptions of the types of meals on the menues of the rich people of those days.

Over the following few hundred years, the rich families of Wesstern Europe strove to offer the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. However, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes to allow everyone to enjoy them.

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We hope you enjoy this Chili Relleno (Tofu) Casserole recipe.

 


Chili Relleno (Tofu) Casserole Recipe, one of many tasty recipes brought to you by Recipes Ideas




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