Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
559
Calories
38g
Protein
37g
Fat
21g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 7 oz green chilis (can) whole
- 14 1/2 oz firm tofu
- 3/4 lbs jack cheese, grated
- 3/4 lbs sharp cheddar, grated
- 7 oz green chilis (can) diced
- 6 eggs
- 12 oz evaporated milk
- 1 cup salsa
- =
Directions
1
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.
Recipe sourced from
fandom