My Version of Chile Relleno Casserole

Submitted by EURrosa1

"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
• Ingredients: 9
• Serves: 4

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)

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!