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Beef And Jack Chili Relleno

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  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
  Eggs 6 Large
  Low fat milk 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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


Beef And Jack Chili Relleno Recipe