Chili Relleno (Tofu) Casserole

• 7 ounces green chili peppers, canned whole
• 14 1/4 ounces tofu firm
• 3/4 pound monterey jack cheese grated
• 3/4 pound cheddar cheese, very old, sharp grated
• 7 ounces green chili peppers, canned diced
• 6 large eggs
• 12 ounces evaporated milk
• 1 cup salsa

1. Split whole chilis lengthwise.
2. Remove seeds and lay flat in bottom of a 13x9 baking dish.
3. Place tofu on paper towel and gently squeeze out excess moisture.
4. Crumble and blend half the tofu with jack cheese.
5. Blend remaining half with sharp cheese.
6. Pot chilis with a layer of Jack-mix followed by a layer of Sharp-mix.
7. Add a layer of diced green chilis.
8. Repeat layers until cheese and chilis ar gone.
9. Beat eggs with milk.
10. Pour over casserole.
11. Spread top of casserole with salsa.
12. Bake at 350F (180C) F oven for 45 minutes.

green chili peppers, firm, cheddar cheese, green chili peppers, eggs, milk, salsa

Taken from recipeland.com/recipe/v/chili-relleno-tofu-casserole-42141 (may not work)