Chile Relleno Casserole Recipe
Chile Relleno Casserole is well known as a Mexican cosine. It took me some time before I caught hold of this Chile Relleno Casserole recipe. And I have made it on almost every week from then!
Ingredients
1 lb (455 g) soft tofu, rinsed
2 7-oz cans (420 g) diced green chiles
1 cup (240 ml) shredded Monterey Jack cheese
6 egg whites
2 eggs
2/3 cup (160 ml) nonfat milk
1 cup (240 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (3 ml) ground cumin
1 cup (240 ml) shredded cheddar cheese
28-oz can (840 ml) Organic Chunky Tomato Sauce
1/4 cup (60 ml) chopped fresh cilantro
Directions
Coarsely mash tofu; drain in colander 10 minutes.
Combine tofu, diced green chiles and Monterey Jack cheese and spread on bottom of lightly greased 12x8-inch baking dish.
In large bowl of electric mixer, whip egg whites and whole eggs on high speed until thick and foamy.
Add milk, flour, baking powder and cumin; beat until smooth.
Pour egg mixture over chiles; sprinkle with cheddar cheese.
Bake, uncovered, at 375°F (190°C) for 25-30 minutes, or until golden brown.
Meanwhile, heat tomato sauce in medium saucepan over low heat until hot through.
Combine tofu, diced green chiles and Monterey Jack cheese and spread on bottom of lightly greased 12x8-inch baking dish.
In large bowl of electric mixer, whip egg whites and whole eggs on high speed until thick and foamy.
Add milk, flour, baking powder and cumin; beat until smooth.
Pour egg mixture over chiles; sprinkle with cheddar cheese.
Bake, uncovered, at 375°F (190°C) for 25-30 minutes, or until golden brown.
Meanwhile, heat tomato sauce in medium saucepan over low heat until hot through.
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