My Version of Chile Relleno Casserole |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.) 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!
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