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Chiles Rellenos Mini Casseroles

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".
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    4 servings


  • 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


  • 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
1 each: 522 calories, 32g fat (16g saturated fat), 381mg cholesterol, 950mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.

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