Beef And Jack Chili Relleno
|Canned whole green chilies||14 Ounce (2 Cans, 7 Ounce Each)|
|Jack cheese||1⁄2 Pound, thinly sliced|
|Fat trimmed cooked roast beef||1⁄4 Pound, cut into 1/8 inch thick slices|
|Low fat milk||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Shredded jack cheese||1⁄3 Cup (5.33 tbs)|
|Avocado and chili salsa||1⁄4 Cup (4 tbs) (Purchased, Adjust Quantity As Needed)|
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.
Serving size: Complete recipe
Calories 2058 Calories from Fat 1113
% Daily Value*
Total Fat 134 g206%
Saturated Fat 62.4 g312.1%
Trans Fat 0 g
Cholesterol 1640.1 mg546.7%
Sodium 5269.3 mg219.6%
Total Carbohydrates 64 g21.2%
Dietary Fiber 9.2 g36.9%
Sugars 14.3 g
Protein 148 g296.7%
Vitamin A 95.5% Vitamin C 235.3%
Calcium 247.6% Iron 69.4%
*Based on a 2000 Calorie diet