Chile Relleno Casserole
|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)|
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.