Title: Chili relleno (tofu) casserole
 Categories: Vegetarian, Main dish, Mexican, Eggs
      Yield: 8 Servings
 
      7 oz Green Chilis (can) whole
 14 1/4 oz Firm tofu
    3/4 lb Jack cheese, grated
    3/4 lb Sharp cheddar, grated
      7 oz Green chilis (can) diced
      6    Eggs
     12 oz Evaporated milk
      1 c  Salsa
 
  Split whole chilis lengthwise. Remove seeds and lay flat in bottom of
  a 13x9 baking dish.  Place tofu on paper towel and gently squeeze out
  excess moisture. Crumble and blend half the tofu with jack cheese.
  Blend remaining half with sharp cheese.  Pot chilis with a layer of
  Jack-mix followed by a layerr of Sharp-mix. add a layer of diced
  green chilis. Repeat layers until cheese and chilis ar gone.  Beat
  eggs with milk. Pour overr casserole. Spread top of casserole with
  salsa. Bake at 350§ oven for 45 minutes.