My Version of Chile Relleno Casserole

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Total Time
35mins
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.)

Ingredients Nutrition

Directions

  1. Cut chiles in half and remove seeds (use plastic gloves: seeds are hot).
  2. Cut Velveeta into thick strips.
  3. 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).
  4. Beat eggs about 5 minutes, or until they are foamy.
  5. Mix flour thoroughly with baking powder; add to eggs. Add milk and mix well.
  6. Pour this over chiles and sprinkle evenly with cheddar cheese.
  7. Bake @ 350 F for 35-40 minutes. A few minutes before casserole is ready pour soup over it and put back in the oven.
  8. 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!