My friend at work the other day mentioned Chile Rellenos to me and I have not been able to get it out of my head! This recipe is a take off from a recipe by Roseann Wilson of Albuquerque, NM, with one change. Her recipe uses stewed tomatoes. I chose to use diced tomatoes with basil, garlic and oregano. I just cannot handle bell peppers! Eat one bite of those dogs and I will be burping bell peppers the rest of the day. The chiles in this recipe do not affect me that way!
Ingredients
2 – 4 oz. cans of whole green chiles
1/2 lb. each of shredded cheddar and jack cheese
14 oz. can diced tomatoes with basil, garlic and oregano (or stewed tomatoes if you prefer)
4 eggs
2 TBS flour
3/4 cup of evaporated milk
Spray the inside of your crock pot with a non-fat cooking spray to keep the dish from sticking. Take the chiles drain them.
Drain the cans of whole green chiles
Then cut them into strips.
Cut down the side of the chile and open
Layer the chiles and cheese in the crock pot.
First layer - the chiles
Add a layer of jack cheese
Then cheddar
Repeat the layers.
Then start the layers over again
Finish with the cheddar. Then pour the tomatoes over this.
Add the tomatoes
Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.
Add the milk, egg and flour mixture
Cover and cook on high for 2-3 hours.
I like this dish as it not only tastes wonderful, but it is all done in one pot! When done, serve this up with some rice and refried beans!
Dinner is served!
i made this last night for dinner. It came out absoutely delicious. I was short two eggs. but it tasted so good. there was only alittle left over. and my hubby and his son ate the rest today for lunch. I used a can of diced tomatoes, it just had green chilis. mite use another kind next time. but no matter how you make it, thiss is a awesome recipe. thank you
Glad you enjoyed the recipe. There are hotter chiles out there that can be be reconstituted. Let me know if you try another! 🙂
Hi Barb,
I made this recipe again last night. As I commented earlier ( after making it the first time) This time I bumped up the seasonings to 1 tsp dried basil, 2 tsp. dried oregano and to 6 (small) cloves of garlic. I , once again used Muir Glen Fire Roasted Diced Tomatoes. I discovered that I only had enough Hatch canned whole green chiles for the first layer so I used fresh poblano chiles for the second layer. The dish turned out even yummier than the first time I made it. Thank you again for posting this recipe.
Cheers,
Deral McKeel
Deral – I am happy that this worked out for you. Sometimes one needs to tweek a recipe to make it to their liking. I love your use of the two different types of chiles! Both have such unique flavors! Be well!
Do you drain the tomatoes? It doesn’t say if you discard the juice.
No, you do not drain the tomatoes. Please let me know if you like this dish! We think it is quite yummy!
Thank you! This is or Super Bowl dinner!
It is a good one! I serve this with refried beans!
Sigh, let me rephrase my post….this is our Super Bowl dinner, not or Super Bowl Dinner.
It’s OK Bertha! Please let me know how it worked for you! Be well! 🙂
How did the chile rellenos come out?
[…] at number 2, with 3,300 views: Chile Rellenos in the Crock Pot! […]
If I use plain diced tomatoes, how much dried basil, oregano, and garlic should I add?
You might try 1/2 to 1 tsp of the basil and oregano. If you like garlic go for 5 cloves, if you like a milder garlic flavor go with 3. Let me know how this comes out!
Thank you for the prompt reply on how much dried spices I should use. I have one other question. Do you use two layers of chiles or three layers of chiles? Sorry for the dumb question.
Two layers of chiles. There are no dumb questions when one is trying to understand! Let me know how this turns out!
I made your recipe last night. I used a can of Muir Glen Organic Fire Roasted Diced Tomatoes. I love Muir Glen brand Fire Roasted tomato products. I used 1/2 tsp. of basil, 3/4 tsp.of oregano and 4 cloves of garlic. The next time I make it I will increase the amounts of spices a bit. With great trepidation I served the dish to my very, very finicky/picky GF. She loved it (much to my relief). We will have leftovers tonight. Thank you for posting this recipe. Cheers.
Thank you! Play with the recipe and adjust the spices as you need to. I am happy that your GF loved this dish! I got the second message too and it basically says the same as this message. So I am only posting this message! Again, thank you! Spread the word on this recipe! I have to try this with fire roasted tomatoes! Thanks for the tip! Please check out my recipe box for other recipes! Cheers to you Deral!
HOWDY!!! Thanks for finally commenting on my blog! I am here less but was missing yours as well! Beautiful new spring background I see Babs !
It takes a while to go through all of the folks that I follow! I still have more to see on your site! Happy for you! You and your fellow make a nice looking couple! 🙂
Thanks we are trying hard with the distance !
Hugs K!
Just became a vegetarian because of medical reason….thank you for you recipe ready to plug it in and eat it in 3 hours…..thank you.
Ladena – thank you for your comment and let me know how you like the dish! Stay tuned for two vegetarian soups: One is cream of green chile and the other is cream of artichoke! How did you come across this recipe? Just curious…
I love this recipe!!!!!! My husband says its the best thing I ever made. Thank you.
Thank you for trying my recipe Victoria! If you liked this you might like the taco casserole recipe I posted recently…
https://salmonfishingqueen.wordpress.com/2014/01/13/easy-taco-casserole/
Hubby and I really enjoyed this. Added leftover taco meat and can of black beans – drained.
Thank you Anna! You are one of the few who have let me know about trying a recipe! Taco meat and black beans would be really good! Glad that you enjoyed the recipe!
Excellent and simple, looks great. Thanks!