Beef and Jack Chiles Rellenos
Notes: James Hayes of Ridgecrest, California suggests any tender cut of grilled or roasted beef for this casserole. Garnish with chopped tomatoes and cilantro.
How to Make It
Step 1
1
Count 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.
Step 2
2
In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
Step 3
3
Bake 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.
Step 4
4
Scoop onto plates and add salsa and salt to taste.
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
Step 1
1
Count 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.
Step 2
2
In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
Step 3
3
Bake 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.
Step 4
4
Scoop onto plates and add salsa and salt to taste.
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