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Chilies Rellenos With Marinara Sauce Recipe
|Soft tofu||1 Pound|
|Canned whole green chilies||14 Ounce, rinsed (2 Cans, 7 Ounce Each)|
|Jack cheese||6 Ounce, shredded to make 1 1/2 cups (Natural, Reduced Fat / Regular)|
|Egg whites||6 Large|
|Milk||2⁄3 Cup (10.67 tbs) (Nonfat / Low Fat)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Cheddar cheese||5 Ounce, shredded to make 1 1/4 cups (Natural, Reduced Fat / Regular)|
|Canned marinara sauce||15 Ounce (1 Can)|
|Sliced black ripe olive||1 Tablespoon|
Serving size: Complete recipe
Calories 2470 Calories from Fat 1100
% Daily Value*
Total Fat 131 g201.5%
Saturated Fat 66.3 g331.6%
Trans Fat 0 g
Cholesterol 766.9 mg
Sodium 5166.1 mg215.3%
Total Carbohydrates 166 g55.4%
Dietary Fiber 30.4 g121.5%
Sugars 18.5 g
Protein 151 g301.9%
Vitamin A 88.4% Vitamin C 226.5%
Calcium 300% Iron 84%
*Based on a 2000 Calorie diet
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.