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Chili Relleno Mini Casseroles

Canadian.Recipes's picture
Ingredients
  Flour tortillas 4
  Butter/Margarine 1 1⁄2 Tablespoon, melted
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 6 , lightly beaten
  Chopped green chilies 4 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Minced onion 1 Tablespoon
  Salsa 1 Tablespoon
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 the eggs, chilies, garlic and onion; pour into tortilla shells.
Top with the reserved cheese mixture.
Bake, uncovered, at 325° for 25 minutes or until eggs are set.
Let stand 5 minutes before serving.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Ingredient: 
Chili

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