My Version Of Chile Relleno Casserole - cooking recipe

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)

Preparation

Cut chiles in half and remove seeds (use plastic gloves: seeds are hot).
Cut Velveeta into thick strips.
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).
Beat eggs about 5 minutes, or until they are foamy.
Mix flour thoroughly with baking powder; add to eggs. Add milk and mix well.
Pour this over chiles and sprinkle evenly with cheddar cheese.
Bake @ 350 F for 35-40 minutes. A few minutes before casserole is ready pour soup over it and put back in the oven.
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!