My Version of Chile Relleno Casserole

Recipe by MrsER
READY IN: 35mins




  • 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!