Chile Relleno Breakfast

Total Time
10 mins
30 mins

I've been making this for so long I don't remember where the recipe came from. The recipe calls for Monterey Jack Cheese but you can use Pepper Jack, Cheddar or a combination of cheeses. You can also add chopped fresh jalapenos, black olives, hot sauce....what ever suits you. Buen Provecho!

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  1. Preheat the oven to 325°F.
  2. Lightly grease four 10-ounce custard cups.
  3. Brush both sides of each tortilla with the melted butter.
  4. Nestle each tortilla into one of the custard cups - forming "bowls".
  5. In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
  6. To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".
  7. Sprinkle reserved cheese over egg mixture.
  8. Bake uncovered for 25-30 minutes or until eggs are set.
  9. Let stand 5 minutes before serving.
  10. Serve with salsa and sour cream.
  11. Great with fresh fruit!