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.