Chile Relleno Breakfast Bowls
4taco sized flour tortillas
1 1/2 Tbspbutter, melted
2 cmonterey jack cheese, shredded
6eggs, lightly beaten
4 oz(can) of diced green chiles
1garlic clove, minced
1 Tbspyellow onions, minced
·(optional toppings - salsa, sour cream, chopped tomatoes, jalapeno peppers, olives, hot sauce)
How to Make Chile Relleno Breakfast Bowls
- Preheat oven to 325 degrees
Lightly grease 4 10 oz. custard cups
In small bowl combine the cheese, flour, salt and pepper. In another small bowl combine beaten eggs, chiles, garlic and onion. Add 1/2 of cheese mixture to egg mixture.
- Brush both sides of tortilla with melted butter. Nestle each tortilla into one of the custard cups forming "bowls". Distribute egg mixture evenly into the tortilla bowls. Sprinkle remaining 1/2 of cheese mixture over egg mixture.
- Bake uncovered 25-30 minutes, or until eggs are set. Let stand 5 minutes.
- Top with salsa, sour cream and any desired toppings. Serve with seasonal fresh fruit or sliced avocado.
(hint: heating tortillas in microwave for 5-10 seconds on high before brushing with butter makes them more pliable). My family absolutely loves this and the presentation is impressive!