Chile Relleno Breakfast

Recipe by Acerast
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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