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.

Yield:

Makes 5 or 6 servings

Recipe from

Nutritional Information

Calories 328
Caloriesfromfat 55 %
Protein 25 g
Fat 20 g
Satfat 10 g
Carbohydrate 11 g
Fiber 0.9 g
Sodium 929 mg
Cholesterol 276 mg

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

Preparation

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.

2. In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.

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.

4. Scoop onto plates and add salsa and salt to taste.

Note:

James Hayes of Ridgecrest, California,

May 1999