Mini Chile Relleno Casseroles

18 Reviews
From: EatingWell Magazine March/April 2007

Everyone gets an individual portion with this 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
  2. 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.
  3. 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.
  • Equipment: Eight 6-ounce or four 10-ounce heatproof ramekins
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: two 6-ounce or one 10-ounce casserole
  • Per serving: 211 calories; 7 g fat(3 g sat); 2 g fiber; 14 g carbohydrates; 23 g protein; 70 mcg folate; 194 mg cholesterol; 6 g sugars; 0 g added sugars; 751 IU vitamin A; 15 mg vitamin C; 275 mg calcium; 2 mg iron; 707 mg sodium; 449 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 nonfat milk, 2 1/2 lean meat

Reviews 18

October 07, 2014
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By: cpowellcraft
misleading serving size I think the recipe description shouldn't say everyone gets an individual portion if you use 2 ramekins but it's 4 servings.
May 17, 2014
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By: EatingWell User
Add a little heat I added a 4 oz can of diced jalapenos in place of one of the green chiles... Also served salsa for the topping. Pros: NULL Cons: NULL
March 28, 2014
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By: EatingWell User
Great dish. I made this the first time at a friend's house to go with something she was fixing. it was rated 10 out of 10 by all of us. it looks so good when it comes out of the oven. If I make it for just my husband and I, I will probably add some jalapeno. Pros: Fairly easy, looks good, taste better. Cons: NULL
March 24, 2014
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By: EatingWell User
For years now I Have make a Chili Relleno Casserole that everyone loves but it is a large casserole and now that it is just my husband and I, I don't make it very often but it is my favorite recipe, This will be great for the two of us. Can't wait to try it. Pros: NULL Cons: NULL
October 01, 2013
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By: EatingWell User
I thought these smelled and tasted amazing!! I didn't do a great job at draining and patting dry the chiles because they ended up a tad watery. I added salt & pepper to the finished relleno and some simple hot sauce and it was fabulous! Definitely a great breakfast to wake up to :) Pros: NULL Cons: NULL
September 20, 2013
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By: EatingWell User
Add Spice and It Will Be Nice! I made this recipe and it was delcious...but I added my own seasoning! If made exactly per the directions I probably wouldn't have liked it, hence the lower rating. I added curry, cumin, chiptle pepper powder, and garlic salt (I don't measure, but if I had to guess I would say a teaspoon or two). I imagine some cilantro and other various chilis would be good, too. Ultimately, it should be seasoned to fit your personal spicy level, just be warned that if you don't add anything, it'll be really bland! Another note: I see no reason to use more egg whites than whole eggs, unless you're trying to be particularly healthy. I used up my egg mixture on the first few, so I just mixed a few more whole eggs together to fill my last couple of ramekins, and I honestly can't tell the difference. I also accidently put the cheese on last (on top) and it still turned out fine. Pros: Quick and easy to make. Cons: Recipe needed modifaction to add flavor
August 23, 2013
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By: EatingWell User
All these recipes have sides to them it would be great to have a side note of the added calories if we were to do those sides
February 19, 2012
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By: shynewilliams183
Easily adjustable Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Banana Rhubarb Muffins which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Chocolarious.com, Everything-Cake.com, MilkDelight.com, and Gourmandia.fr for different moods and occasions. Thanks for this appetizing recipe! By the way, here's the link to the mentioned recipe: http://www.gourmetrecipe.com/recipes/banana-rhubarb-muffins Pros: tasty, smooth, easy to make, taste is easily adjustable, and, of course, loved by my kids Cons: NULL
October 17, 2011
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By: EatingWell User
Tasteless I went back over the recipe to make sure I hadn't missed anything. I hadn't. Pros: Cons: