Crockpot Chile Rellenos Recipe
Recipes for Everyday Cooking
Crockpot Chile Rellenos
2 cans (4 oz. ea.) whole green chiles
1/2 pound Monterey Jack cheese, grated
1/2 pound Cheddar cheese, grated
2 Tbsp. flour
1 can evaporated milk (12 oz.)
1 can (8 oz.) tomato sauce
Open chiles and remove seeds and veins.
In a bowl combine flour, eggs and milk. Spray crockpot with nonstick cooking
spray. In bottom of crockpot layer 1/2 chiles, 1/2 each of the cheeses, and pour
1/2 milk mix. Repeat.
Cook on LOW 6 to 8 hours. Last 1/2 hour (or whenever top looks solid) pour
tomato sauce on top.