Recipe - Chili Relleno (Tofu) Casserole

6 lg Eggs
1 pound Longhorn cheese
(colby)
1 pound Jack cheese
8 ounce Green chilies, whole
(1 large can)

Preheat the oven to 350 degrees F. Separate whites from yolks. Whip whites
until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt
& pepper, as wished.

Grate cheeses and combine together. Grease a 9x13inch casserole dish.
Spread small amount of egg mixture in dish. Split open green chilies and
layer on top of mix in dish. Sprinkle grated cheese on top. Spread some
more egg on top of that.

Repeat until the ingredients are gone (finish with egg). Bake for 25
minutes, or until brown. Serve warm with salsa.

NOTES:

* An easier way to make chili rellenos A friend of mine, Cynthia Ojeda,
cooked this recipe for me once. I told her it was good enough to share with
the Usenet community, so she wrote it down for me. Serve it with plenty of
Spanish rice and salsa. Serves 46.

: Difficulty: easy.
: Time: 15 minutes preparation, 25 minutes cooking.
: Precision: no need to measure.

: Ed Post
: American Information Technology, Cupertino, Calif., USA
: hplabs!lewey!evp evp@lewey.ait.com

: Copyright (C) 1986 USENET Community Trust

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