Mini Chile Relleno Casseroles (individual servings)

By á-47

Everyone gets an individual portion of the Tex-Mex mini casserole. Normal size casserole would take an hour to bake - these are ready in half that time.

Make sure to squeeze chiles and corn dry, otherwise there will be some residual liquid in the bottom of the dish.

Ingredients

• 2 - 4 oz. cans diced green chilies, drained and squeezed dry with paper towels.
• 3/4 cups frozen corn, thawed and squeezed dry
• 4 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1 1/2 cups nonfat milk
• 6 large egg whites
• 4 large eggs
• 1/4 tea. salt

Preparation

Step 1

Preheat oven to 400 degrees. Coat eight 6-oz. or four 10-oz. heatproof ramekins with cooking spray and place on a baking shet.

Equally divide green chiles, corn and green onions 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 oz. ramekins
about 35 minutes for 10 oz. ramekins