Chilies Rellenos With Marinara Sauce Recipe
Ingredients
| Tofu | 1 pound, rinsed | |
| Jack cheese | 1 1/2 Cup (16 tbs) | |
| Egg whites | 6 Large | |
| Eggs | 2 Large | |
| Milk fat | 2/3 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Cheddar Cheese | 1 1/4 Cup (16 tbs) | |
| Marinara sauce | 1 Can (10oz) | |
| Sliced black ripe olives | ||
Directions
Coarsely mash tofu with a fork or hands; drain in a colander at least 10 minutes.
Meanwhile, cut a slit down the side of each chili.
In a bowl, mix tofu and jack cheese.
Fill chilies equally with tofu mixture and arrange side by side in a lightly oiled, shallow 2 1/2- to 3-quart casserole.
In a bowl, whip egg whites and whole eggs on high speed until thick and foamy.
Add milk, flour, and baking powder; beat until smooth.
Fold in half the cheddar cheese.
Pour egg mixture over chilies; sprinkle with remaining cheddar.
Bake, uncovered, in a 375° oven until top is a rich, golden brown, 25 to 30 minutes.
Meanwhile, cut a slit down the side of each chili.
In a bowl, mix tofu and jack cheese.
Fill chilies equally with tofu mixture and arrange side by side in a lightly oiled, shallow 2 1/2- to 3-quart casserole.
In a bowl, whip egg whites and whole eggs on high speed until thick and foamy.
Add milk, flour, and baking powder; beat until smooth.
Fold in half the cheddar cheese.
Pour egg mixture over chilies; sprinkle with remaining cheddar.
Bake, uncovered, in a 375° oven until top is a rich, golden brown, 25 to 30 minutes.
Chef
