Chili Relleno Mini Casseroles Recipe
Ingredients
4 flour tortillas
1-1/2 tablespoons butter or margarine, 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 minced onion
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.
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