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Chile Relleno Casserole Recipe
|Tofu||1 Pound (Rinsed)|
|Canned diced green chiles||14 Ounce (420 Gram)|
|Shredded monterey jack cheese||240 Milliliter (1 Cup)|
|Non fat milk||160 Milliliter (2/3 Cup)|
|All purpose flour||240 Milliliter (1 Cup)|
|Baking powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Shredded cheddar cheese||240 Milliliter (1 Cup)|
|Canned organic chunky tomato sauce||28 Ounce (840 Milliliter)|
|Chopped cilantro||60 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 3545 Calories from Fat 1517
% Daily Value*
Total Fat 172 g264%
Saturated Fat 99.2 g495.8%
Trans Fat 0 g
Cholesterol 894.9 mg
Sodium 7645.3 mg318.6%
Total Carbohydrates 286 g95.4%
Dietary Fiber 27.6 g110.3%
Sugars 41.7 g
Protein 190 g379.9%
Vitamin A 342.4% Vitamin C 304.8%
Calcium 441% Iron 184.6%
*Based on a 2000 Calorie diet
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.