Ingredients
-
4
-
1 1/2
-
2
-
1
-
1/4
-
1/4
-
6
-
1
-
1
-
1
-
-
-
-
-
Directions
Chile Relleno Breakfast,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!,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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Steps
|
1
Done
|
Preheat the Oven to 325f. |
|
2
Done
|
Lightly Grease Four 10-Ounce Custard Cups. |
|
3
Done
|
Brush Both Sides of Each Tortilla With the Melted Butter. |
|
4
Done
|
Nestle Each Tortilla Into One of the Custard Cups - Forming "bowls". |
|
5
Done
|
in a Small Bowl Combine the Cheese, Flour, Salt and Pepper; Put Half of This Mixture Into Another Small Bowl and Set Aside. |
|
6
Done
|
to the Remaining Half of the Cheese Add Eggs, Chilies, Garlic and Onion; Distribute Evenly Into the Tortilla "bowls". |
|
7
Done
|
Sprinkle Reserved Cheese Over Egg Mixture. |
|
8
Done
|
Bake Uncovered For 25-30 Minutes or Until Eggs Are Set. |
|
9
Done
|
Let Stand 5 Minutes Before Serving. |
|
10
Done
|
Serve With Salsa and Sour Cream. |
