My Version Of Chile Relleno Casserole

1. 1

   Cut chiles in half and remove seeds (use plastic gloves: seeds are hot).

2. 2

   Cut Velveeta into thick strips.

3. 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. 4

   Beat eggs about 5 minutes, or until they are foamy.

5. 5

   Mix flour thoroughly with baking powder; add to eggs. Add milk and mix well.

6. 6

   Pour this over chiles and sprinkle evenly with cheddar cheese.

7. 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. 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!

* Per serving · 4 servings · Values may vary.

No additional tips available.