Prep 0 mins
Cook 35 mins
Pvt Amys Mom's "Quick Chile Relleno Casserole" inspired me to make this variation. Using whole wheat flour will result on a denser dough, but still soft. It is absolutely delicious--hot or cold!--and not so spicy. (If you want an even milder taste, use green bell peppers.)
- 4 green chilies, fresh (mild or hot, your choice)
- 1⁄2 lb Velveeta cheese (you might not use the whole thing)
- 4 eggs
- 1⁄3 cup milk
- 1⁄2 cup all-purpose flour (or whole wheat)
- 1⁄2 teaspoon baking powder
- 1 cup shredded cheddar cheese
- 1 (14 ounce) cancondensed soup (cheddar or nacho) (optional)
- cilantro (optional)
- Cut chiles in half and remove seeds (use plastic gloves: seeds are hot).
- Cut Velveeta into thick strips.
- Line half the chiles in a buttered 1-1/2 qt casserole. Fill them with cheese strips and cover with the other matching halves. Sprinkle with cilantro (I use a lot).
- Beat eggs about 5 minutes, or until they are foamy.
- Mix flour thoroughly with baking powder; add to eggs. Add milk and mix well.
- Pour this over chiles and sprinkle evenly with cheddar cheese.
- Bake @ 350 F for 35-40 minutes. A few minutes before casserole is ready pour soup over it and put back in the oven.
- Serve (hot or cold) with salsa (Herdez is my all-time favorite) and a blob of sour cream, sprinkling some cilantro on top—because there is no such thing as too much cilantro!