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Chili Relleno Mini Casseroles Recipe

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This recipe came about by accident 20 years ago. My sons had begged me to hurry up with breakfast so that we could play a game of catch. I whipped this up, spent time with my sons and then we all enjoyed our own spicy fun "casserole".

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Chili Relleno Mini Casseroles Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

4 flour tortillas (8 inches)
4-1/2 teaspoons butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 eggs, lightly beaten
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon finely chopped onion
Salsa

Directions

Brush both sides of tortillas with butter. Place each tortilla in an individual ovenproof 10-oz. custard cup or casserole, pressing down in center to form a shell.
In a bowl, combine the cheese, flour, salt and pepper; set half aside. To the other half, add eggs, chiles, garlic and onion; pour into tortilla shells. Top with reserved cheese mixture.
Bake, uncovered, at 325° for 25 minutes or until eggs are set. Let stand for 5 minutes before serving. Serve with salsa. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 522 calories, 32 g fat (16 g saturated fat), 381 mg cholesterol, 950 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Chili Relleno Mini Casseroles in Cookin' Up Country Breakfasts Cookbook , p10

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Chili Relleno Mini Casseroles (1)

Chili Relleno Mini Casseroles

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Reviewed on Aug. 09, 2008 by mamalou04

Great recipe! I had to heat up the flour tortilla's a bit in order for them to be pliable for the custard cups. The salsa on top is like having icing on a cake.