My Version Of Chile Relleno Casserole

• 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)

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!

green chilies, velveeta cheese, eggs, milk, allpurpose flour, baking powder, cheddar cheese, condensed soup, cilantro

Taken from www.food.com/recipe/my-version-of-chile-relleno-casserole-426373 (may not work)