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Mini Chile Relleno Casseroles Recipe

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This recipe for Mini Chile Relleno Casseroles, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 diced green chiles, drained and patted dry
3/4 cup(s) frozen corn, thawed and patted dry
4 scallions, thinly sliced
1 cup(s) shredded reduced-fat Cheddar cheese
1 1/2 cup(s) nonfat milk
6 large egg whites
4 large eggs
1/4 teaspoon(s) salt

Directions:
Directions:
Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.

Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Total Time: 45 min
Personal Notes:
Personal Notes:
Everyone gets his own portion with this fun, vegetarian, Tex-Mex mini casserole. A normal-size casserole like this would take close to an hour to bake-these are ready in half the time. Heatproof ramekins are a cook's best friend-we use them all the time to hold ingredients while cooking. You can buy them at most grocery stores. Make it a meal: Enjoy with steamed corn tortillas and salsa on the side.

 

 

 

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