Chile Relleno Breakfast - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 325\u00b0F.
Lightly grease four 10-ounce custard cups.
Brush both sides of each tortilla with the melted butter.
Nestle each tortilla into one of the custard cups - forming \"bowls\".
In a small bowl combine the cheese, flour, salt and pepper; put half of this mixture into another small bowl and set aside.
To the remaining half of the cheese add eggs, chilies, garlic and onion; distribute evenly into the tortilla \"bowls\".
Sprinkle reserved cheese over egg mixture.
Bake uncovered for 25-30 minutes or until eggs are set.
Let stand 5 minutes before serving.
Serve with salsa and sour cream.
Great with fresh fruit!