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Chile Relleno Casserole

Fresh.n.Natural's picture
Chile Relleno Casserole is well known as a Mexican cosine. It took me some time before I caught hold of this Chile Relleno Casserole recipe. And I have made it on almost every week from then!
  Tofu 1 Pound (Rinsed)
  Canned diced green chiles 14 Ounce (420 Gram)
  Shredded monterey jack cheese 240 Milliliter (1 Cup)
  Egg whites 6
  Eggs 2
  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.

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Chile Relleno Casserole Recipe