Recipe - Chiles Rellenos Sauce

7 ounce Wholegreen chile peppers;
canned
1 pack Tofu Morinu lite firm;
drained
Three fourths pound Lowfat cheddar cheese;
shredded
Three fourths pound Lowfat monterey jack cheese;
shredded
7 ounce Diced green chile peppers;
canned
2 Eggs
1 cup Egg bagels
12 ounce Evaporated skimmed milk
1 cup Salsa

Split whole chilies lengthwise; remove seeds and lay flat in a 13by9inch
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 minced chilies.

Repeat layers of cheeses and chilies. Beat eggs with milk and pour over
all. Spread with salsa. Bake in 350degree oven for 45 minutes.

REF Liz Caesar's Cook and Tell, "Tofu a nutritious lowfat wonder with many
uses" Riverside (CA) PressEnterprise 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 EATLF Digest by Kitpath phannema@wizard.ucr.edu on Jun 03,
1998