Baked Chili Relleno Recipe
Ingredients
| Onion | 1 | |
| Oil | 1 Tablespoon | |
| Frozen tofu | 1 1⁄2 Pound, thawed, rinsed, squeezed dry and crumbled | |
| Bouillon | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Eggs | 4 | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Whole wheat flour | 1⁄4 Cup (4 tbs) | |
| Chopped green chilies | 8 Ounce | |
| Grated cheddar cheese | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 358 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 187 mg62.3%
Sodium 464.3 mg19.3%
Total Carbohydrates 16 g5.5%
Dietary Fiber 1.7 g6.9%
Sugars 7.6 g
Protein 21 g42.6%
Vitamin A 24.1% Vitamin C 155.6%
Calcium 40% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
Pour the egg mixture evenly over the casserole.
Bake at 350° for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.
Chef
