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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 55%
  • Protein: 25g
  • Fat: 20g
  • Saturated fat: 10g
  • Carbohydrate: 11g
  • Fiber: 0.9g
  • Sodium: 929mg
  • Cholesterol: 276mg


  • 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


  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.
  2. 2. In a blender, whirl eggs, milk, flour, garlic, and 1/2 teaspoon salt to blend. Pour over chilies.
  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.
  4. 4. Scoop onto plates and add salsa and salt to taste.
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