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


  • 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

Nutritional Facts

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


  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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