- 8 oz. chiles, whole green, 2 cans 4 oz.
- 1/2 lb. cheese, cheddar
- 1/2 lb. cheese, jack
- 14 oz. tomatoes, with basil, garlic and oregano, diced, canned (or stewed tomatoes)
- 4 eggs
- 2 T. flour
- 3/4 c. of evaporated milk
I know I have a lot of favorites, but Crock Pot Chile Rellenos really is one of them and it taste wonderful and all made in one pot!
1. Spray the crock pot with a non-fat cooking spray to keep the dish from sticking, or use a crock pot liner.
2. Drain the chiles.
3. Cut in strips.
4. Layer the chiles and cheese in the crock pot, starting with the jack cheese, then the cheddar.
5. Repeat the layers.
6. Top with the tomatoes.
7. Combine the eggs with the flour and milk. Mix until smooth. Pour over the tomatoes.
8. Cover. Cook on High for 2-3 hours.
Serve this up with some Crock Pot Rice or Crock Pot “Refried” Beans!
Happy Crocking!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
