My Version of Chile Relleno Casserole

Name: My Version of Chile Relleno Casserole
Cook time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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) can condensed soup (cheddar or nacho) (optional); cilantro (optional)

Recipe by MrsER

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.)

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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) can condensed soup (cheddar or nacho) (optional)
cilantro (optional)

DIRECTIONS

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!