Served as main course. Vegetarian dish.

Mexican

7 oz Green Chili (can) whole

14 1/4 oz Firm Tofu

3/4 lb Jack Cheese, grated

3/4 lb Sharp Cheddar, grated

7 oz Green Chili (can) diced

6 Eggs

12 oz Evaporated Milk

1 cup Salsa

Split whole chili 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 chili with a layer of Jack-mix followed by a layer of Sharp-mix. add a layer of diced green chili. Repeat layers until cheese and chili are gone. Beat eggs with milk. Pour over casserole. Spread top of casserole with salsa. Bake at 350 degree oven for 45 minutes.

Serves: 8

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