My Version Of Chile Relleno Casserole

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

• 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!