Chile Relleno Breakfast

• flour tortillas (7-inch)↗4
• tablespoons butter, melted↗1 1⁄2
• cups monterey jack cheese, shredded↗2
• tablespoon flour↗1
• teaspoon salt↗1⁄4
• teaspoon pepper↗1⁄4
• eggs, lightly beaten↗6
• (4 ounce) can diced green chilies1
• garlic clove, minced↗1
• tablespoon onion, minced↗1
• salsa
• sour cream↗

Step-by-step instructions

1. 1

   Preheat the oven to 325°F.

2. 2

   Lightly grease four 10-ounce custard cups.

3. 3

   Brush both sides of each tortilla with the melted butter.

4. 4

   Nestle each tortilla into one of the custard cups - forming "bowls".

5. 5

   In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.

6. 6

   To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla "bowls".

7. 7

   Sprinkle reserved cheese over egg mixture.

8. 8

   Bake uncovered for 25-30 minutes or until eggs are set.

9. 9

   Let stand 5 minutes before serving.

10. 10

    Serve with salsa and sour cream.

11. 11

    Great with fresh fruit!