Beef and Jack Chiles Rellenos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: James Hayes of Ridgecrest, California suggests any tender cut of grilled or roasted beef for this casserole. Garnish with chopped tomatoes and cilantro. 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 |
Directions:
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.
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