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Chilies Rellenos With Marinara Sauce

the.instructor's picture
  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
  Eggs 2 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.

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