Chilies Rellenos With Marinara Sauce
|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|
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.