Beef And Jack Chiles Rellenos

• 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

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 350u0b0 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.

green chilies, thin, beef, eggs, lowfat milk, allpurpose, garlic, salt, jack cheese, avocado

Taken from www.myrecipes.com/recipe/beef-jack-chiles-rellenos (may not work)