Chili Relleno Mini Casseroles Recipe
Ingredients
| Flour tortillas | 4 | |
| Butter/Margarine | 1/2 Tablespoon, melted | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 6 eggs, lightly beaten | ||
| Green chilies | 1 Can (10oz), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Tablespoon, minced | |
| Salsa | ||
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.
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.
Chef
