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    You are in: Home / Recipes / Chile Relleno Breakfast Recipe
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    Chile Relleno Breakfast

    Chile Relleno Breakfast. Photo by Mika G.

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    acerast's Note:

    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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    Units: US | Metric


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

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    Ratings & Reviews:

    • on February 13, 2010


      Fantastic! I made these for my husband's Valentine breakfast and it was a big hit! We will be making these a lot in the future. I did bake a little longer than the recipe said just because I wanted to make sure they were done in the middle. Thanks for a wonderful recipe!

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    • on October 07, 2009


      These were so cute. I think that in my oven I needed to bake these more like 30 minutes rather than 25. The only thing that I did different was to heat the tortillas first in the microwave to make them a bit more flexible, and then spread some butter on them.

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    • on May 28, 2009


      What a nifty idea! I used half pepperjack and half monterey cheeses and added a few chunks of tomato this time, but these crunchy little cups have endless possibilities. I served these for lunch with a salad. Thank you for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chile Relleno Breakfast

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 468.3
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 16.4 g
    Cholesterol 378.9 mg
    Sodium 1110.1 mg
    Total Carbohydrate 19.9 g
    Dietary Fiber 1.4 g
    Sugars 2.4 g
    Protein 26.3 g

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