Chili Relleno Mini Casseroles |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 . Ingredients:
4 flour tortillas (8 inches) |
4-1/2 teaspoons butter, melted |
2 cups (8 ounces) shredded monterey jack cheese |
1 tablespoon king arthur unbleached 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:
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.
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