When I first saw crock pot chili relleno, to say the least, I was very intrigued. It sounds super easy and super delicious. I definitely can’t wait to give this a try. What a great twist on the original too.
This is how Lori does it:
2 tsp. butter
1/2 lb. grated Cheddar cheese
1 (4 oz.) can whole green chiles
1/2 lb. grated Jack cheese
1 (14 1/2 oz.) can sliced tomatoes, drained
4 eggs, separated
3/4 c. evaporated milk
2 tbsp. flour
Grease sides and bottom of crock pot with butter. Remove seeds from chiles; cut into strips. Place 1/2 chiles on bottom of crock pot. Layer with Cheddar cheese, rest of chiles, Jack cheese and tomatoes. Beat egg whites until stiff. Fold in slightly beaten yolks, milk and flour. Pour over top of tomatoes in the pot. Cover and cook on high for 2-3 hours. 4-5 servings.
Thanks for sharing Lori!
*My Notes*1.) With the amount of ingredients, I would guess that you would use a 2 – 3 quart crock pot for this.2.) Eggs seperate better when they are cold. However, after seperating them, let them come to room temperature before using them to cook with.3.) Using evaporated milk is important in crock pot recipes. It tends to have a higher tolerence to the extended cooking times required. The substitution of regular milk may cause the recipe to clump or curdle.
This recipe shared at Tuesdays At The Table, Tuesday Night Supper Club and Tempt My Tummy Tuesday.
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