Recipe - Chili Relleno

7 ounce Green Chilis (can) whole
14 One fourth ounce Firm tofu
Three fourths pound Jack cheese, grated
Three fourths pound Sharp cheddar, grated
7 ounce Green chilis (can) minced
6 Eggs
12 ounce Evaporated milk
1 cup Salsa

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 Jackmix followed by a
layerr of Sharpmix. add a layer of minced 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini