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Mini Chile Relleno Casseroles
Source: © EatingWell Magazine
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Rating: Star Rating   Reviews: 6 See Reviews
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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  4 servings, two 6-ounce or one 10-ounce casserole each
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.

Make Ahead Tip: Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins
RECIPE INGREDIENTS
2 4-ounce cans  diced green chiles, drained and patted dry
3/4 cup  frozen corn, thawed and patted dry
4   scallions, thinly sliced
1 cup  shredded reduced-fat cheddar cheese
1 1/2 cups  nonfat milk
6   large egg whites
4   large eggs
1/4 teaspoon  salt
Mini Chile Relleno Casseroles Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400°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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Holiday Baked Breakfast
Breakfast Casseroles
Fill Up With Casseroles
Mexican-Style Breakfast
Cheesy Casseroles
Nutrition Facts per Serving
Yield: Yield:  4 servings, two 6-ounce or one 10-ounce casserole each
Calories: 217
Fat. Total: 11g
Protein: 23g
Carbohydrates, Total: 15g
Fat, Saturated: 6g
Fiber: 1g
Cholesterol: 233mg
Sodium: 648mg
% Cal. from Fat: 46%
Spotlight Recipe Review See all 6 reviews »

Rating: Star Rating
by: Denise, UT Reviewed: 04/30/2009
Easy to make! See all of Denise's reviews »
Simple and fun, when we make this again I will add more corn. My kids loved having their own dish.
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