Chili Relleno Mini Casseroles Recipe
A never to be missed recipe of Chili Relleno Mini Casseroles. Once you try this Chili Relleno Mini Casseroles things will change for good. I prefer to make Chili Relleno Mini Casseroles as a Breakfast for all my family get-togethers. The key ingredient in Chili Relleno Mini Casseroles is Chili. This Chili Relleno Mini Casseroles is surely going to make you popular amongst your friends once you treat them to it.
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.
