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Chili Relleno Mini Casseroles

 Chili Relleno Mini Casseroles
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".
4 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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,

2 of 2

Chili Relleno Mini Casseroles (continued)

Nutritional Facts: 32 g fat (16 g saturated fat), 381 mg cholesterol, 950 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.