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
How to Make It
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.
In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
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.
Scoop onto plates and add salsa and salt to taste.
I would broil Anaheim or Pablamo chiles in a toaster oven until browned on both sides, then while still hot place in a paper bag to cool; skin comes right off. Then continue recipe as stated with or without the meat.