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Go to Facebook, LIKE the Gooseberry Patch page, get all manner of recipes for free! Including this one in the 25 Slow-Cooker Recipes collection.
- 2 t. butter, softened
- 7-oz. can whole green chiles, drained and cut in strips
- 8-oz. pkg. shredded Cheddar cheese
- 8-oz. pkg. shredded Monterey Jack cheese
- 14-1/2 oz. can stewed tomatoes
- 4 eggs, beaten
- 2 T. all-purpose flour
- 3/4 c. evaporated milk
Spread butter in a slow cooker. Layer chiles and cheeses; add tomatoes. Stir together eggs, flour and milk; pour into slow cooker. Cover and cook on high setting for 2 to 3 hours. Serves 6.
Chili Rellenos are my FAVORITE! I’m almost sad that the crockpot is already cooking tonight’s supper. Ah well, tomorrow is another day. I’m certainly gonna double this and use my 7qt Crockpot, but I guess I could also use a single recipe in the 4 qt Crockpot for lunches. Look-out, world! Chili Rellenos is my new “go-to” recipe! I’ll probably even add extra eggs to this since I have so many laying hens right now.
Just making sure you’re paying attention. ;^)
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