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.

How to Make It

Step 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

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

Step 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

Scoop onto plates and add salsa and salt to taste.

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