Chili Relleno Mini Casseroles Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Flour tortillas4
 Butter/Margarine1 1⁄2 Tablespoon, melted
 Shredded monterey jack cheese8 Ounce (2 Cups)
 All purpose flour1 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Eggs6 , lightly beaten
 Chopped green chilies4 Ounce (1 Can)
 Garlic1 Clove (5 gm), minced
 Minced onion1 Tablespoon
 Salsa1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1981 Calories from Fat 1116

% Daily Value*

Total Fat 126 g194.5%

Saturated Fat 64 g320%

Trans Fat 0 g

Cholesterol 1517.3 mg

Sodium 3544.7 mg147.7%

Total Carbohydrates 112 g37.4%

Dietary Fiber 5.3 g21.4%

Sugars 12 g

Protein 100 g199.1%

Vitamin A 116.6% Vitamin C 462.6%

Calcium 180.7% Iron 60%

*Based on a 2000 Calorie diet

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.
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