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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mini Chile Relleno Csseroles Recipe

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This recipe for Mini Chile Relleno Csseroles is from Friends in Knead, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 diced green chiles (drained and patted dry)
3/4 C frozen corn (thawed and patted dry)
4 scallions (thinly sliced)
1 C shredded reduced-fat cheddar cheese
1 1/2 C nonfat milk
6 large egg white3s
4 large eggs
1/4 tsp salt
Directions:
Directions:
Preheat oven to 400º. Coat eight 6 oz or four 10 oz heat proof 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 6oz ramekins and about 35 minutes for 10 oz ramekin.

 

 

 

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