Chiles Rellenos Tofu Casserole Lowfat

Title:
Chiles Rellenos Tofu Casserole Lowfat

Yield:
8 Servings

Categories:
Entrees,
Tofu




Ingredients:





     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






 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 
on Jun 03,


 1998