Beef And Jack Chiles Rellenos
10 ingredients
4 steps
Ingredients
- 2 cans (7 oz. each) whole green chilies
- 1/2 pound thin-sliced jack cheese
- 1/4 pound fat-trimmed cooked roast beef, cut into 1/16- to 1/8-inch-thick slices
- 6 large eggs
- 1 cup low-fat milk
- 1/4 cup all-purpose flour
- 2 cloves garlic, peeled
- About 1/2 teaspoon salt
- 1/3 cup shredded jack cheese
- Purchased avocado and chili salsa
Directions
-
1Count chilies and divide sliced cheese and beef into as many portions. Roll each portion of cheese around a portion of beef and stuff into a chili. Lay chilies side by side in an oiled shallow 9- by 13-inch casserole.
-
2In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
-
3Bake in a 350° oven for 25 minutes. Sprinkle with shredded jack cheese and continue to bake until egg mixture no longer jiggles around chilies when casserole is gently shaken, about 2 minutes more.
-
4Scoop onto plates and add salsa and salt to taste.
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