Ingredients
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4
-
1/2
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4
-
1/3
-
1/2
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
My Version of Chile Relleno Casserole, 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 ), 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 )
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Steps
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1
Done
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Cut Chiles in Half and Remove Seeds (use Plastic Gloves: Seeds Are Hot). |
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2
Done
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Cut Velveeta Into Thick Strips. |
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3
Done
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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 (use a Lot). |
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4
Done
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Beat Eggs About 5 Minutes, or Until They Are Foamy. |
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5
Done
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Mix Flour Thoroughly With Baking Powder; Add to Eggs. Add Milk and Mix Well. |
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6
Done
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Pour This Over Chiles and Sprinkle Evenly With Cheddar Cheese. |
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7
Done
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Bake @ 350 F For 35-40 Minutes. a Few Minutes Before Casserole Is Ready Pour Soup Over It and Put Back in the Oven. |
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8
Done
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Serve (hot or Cold) With Salsa (herdez Is My All-Time Favorite) and a Blob of Sour Cream, Sprinkling Some Cilantro on Topbecause There Is No Such Thing as Too Much Cilantro! |
