Mini Chile Relleno Casseroles

Author

Nuwave

Servings

4

Category

Main Dishes

Ingredients

• 2 (4-oz) cans diced green chilies, drained and patted dry
• ¾ c fresh corn
• 4 green onions, thinly sliced
• 3 T cilantro, chopped
• 1 c shredded cheddar cheese
• 1 ½ c milk
• 6 large egg whites
• 4 large eggs
• ¼ t salt

Directions

1. Coat 4 (10-oz) oven-safe ramekins with cooking spray. Place in enamel baking pan.
2. In a large bowl, combine green chiles, corn, green onions, and cilantro. Fold in cheese.
3. In a medium bowl, whisk together milk, egg whites, eggs, and salt.
4. Equally divide the green chile mixture among the bottoms of prepared ramekins.
5. Pour egg mixture evenly over chiles in ramekins.
6. Bake mini casseroles in enamel baking pan on cooking rack in position 3 at 350°F for 9-10 min. or until tops start to brown. When done, toothpick will come out clean.