Chili Relleno Mini Casseroles Recipe

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Chili Relleno Mini Casseroles Recipe
Chili Relleno Mini Casseroles Recipe photo by Taste of Home
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Chili Relleno Mini Casseroles Recipe

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1
Publisher Photo
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".
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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 large 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.
Originally published as Chili Relleno Mini Casseroles in Cookin' Up Country Breakfasts Cookbook 1994, p10

Nutritional Facts

1 each: 522 calories, 32g fat (16g saturated fat), 381mg cholesterol, 950mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.

  • 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 large eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped onion
  • Salsa
  1. 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.
  2. 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.
  3. 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.
Originally published as Chili Relleno Mini Casseroles in Cookin' Up Country Breakfasts Cookbook 1994, p10

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mamalou04 User ID: 3214748 46802
Reviewed Aug. 9, 2008

"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."

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