Beef And Jack Chili Relleno Recipe
Ingredients
| Green chilies | 2 Can (10oz) | |
| 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 | ||
| Eggs | 6 Large | |
| Milk fat | 1 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), peeled | |
| Salt | 1/2 Teaspoon | |
| 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.
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.
Chef
