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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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!

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    • on May 19, 2009

      Oh boy, this was sooo good! I had some leftover flour tortillas from two nights ago and used that to make this. The only addition I made to this recipe are inclusion of cumin and cheddar cheese besides the monterey jack cheese. We loved these and very easy to make too. I can see many possibilities with this one such as addition of other greens like spinach in the mixture. Thank you for posting this! Made for ZWT 5.

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    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
    60%
    Total Fat 31.2 g
    48%
    Saturated Fat 16.4 g
    82%
    Cholesterol 378.9 mg
    126%
    Sodium 1110.1 mg
    46%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.4 g
    9%
    Protein 26.3 g
    52%

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