Title: Chiles rellenos tofu casserole lowfat
 Categories: Entrees, Tofu
      Yield: 8 Servings
 
      7 oz Whole-green chile peppers;
           -canned
      1 pk Tofu Mori-nu lite firm;
           -drained
    3/4 lb Lowfat cheddar cheese;
           -shredded
    3/4 lb Lowfat monterey jack cheese;
           -shredded
      7 oz Diced green chile peppers;
           -canned
      2    Eggs
      1 c  Egg bagels
     12 oz Evaporated skimmed milk
      1 c  Salsa
 
  Split whole chilies lengthwise; remove seeds and lay flat in a
  13-by-9-inch baking pan. Place tofu on paper towels and press gently
  to remove excess moisture. Crumble tofu and blend half of it with the
  Cheddar cheese and half of the tofu with the jack cheese. Top whole
  chilies with half of Cheddar cheese mixture and half of the jack
  cheese mixture. Add a layer of the diced chilies.
  
  Repeat layers of cheeses and chilies. Beat eggs with milk and pour
  over all. Spread with salsa. Bake in 350-degree oven for 45 minutes.
  
  REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder
  with many uses" Riverside (CA) Press-Enterprise Wed, 06/03/98
  +Hanneman < phannema@wizard.ucr.edu > [393 cals,9g fat]
  
  Notes: Barbara Herrick of Hemet makes a chiles rellenos casserole
  using tofu.
  
  Recipe