Recipe - Chile Relleno Tofu Casserole

7 ounce Whole green chilies
14 One fourth ounce Firm tofu; drained
Three fourths pound Shredded monterey jack
Cheese
Three fourths pound Shredded sharp cheddar
Cheese
7 ounce Diced green chiles
6 Eggs or equivalent
Scramblers
12 ounce Evaporated milk
1 cup Salsa

Split whole chiles lengthwise. Remove seeds and lay flat in bottom of a
13x9inch 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 JackTofu
mixture. Follow with a layer of CheddarTofu mixture. Add a layer of minced
green chiles. Repeat layers until cheese mixtures and chiles are allused.
Beat eggs with evaporated milk. Pour over the cheeseTofu layers and
chiles. Spread top of casserole with salsa. Bake in a 350 degree oven for
45 minutes. Makes 8 to 12 servings.

Date: Tue, 25 Jun 1996 13:45:15 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Martin Yan and Hinoichi Tofu

MCRecipe Digest V1 #129

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.