CHILES RELLENOS MINI CASSEROLES

Chiles Rellenos Mini Casseroles image

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".

Provided by Taste of Home

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 flour tortillas (8 inches)
4-1/2 teaspoons butter, melted
2 cups 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 chiles
1 garlic clove, minced
1 tablespoon finely chopped onion
Salsa

Steps:

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.

Nutrition Facts : Calories 522 calories, Fat 32g fat (16g saturated fat), Cholesterol 381mg cholesterol, Sodium 950mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.