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!
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)
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.
Then cut them into strips.
Layer the chiles and cheese in the crock pot.
Repeat the layers.
Finish with the cheddar. Then pour the tomatoes over this.
Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.
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, quick and easy! Enjoy!