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Beef and Jack Chiles Rellenos





Yields
Makes 5 or 6 servings

Notes: James Hayes of Ridgecrest, California suggests any tender cut of grilled or roasted beef for this casserole. Garnish with chopped tomatoes and cilantro.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories328
% Daily Value *
Total Fat 20g26%

Saturated Fat 10g50%
Cholesterol 276mg92%
Sodium 929mg41%
Total Carbohydrate 11g4%

Dietary Fiber 0.9g4%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.