crock-pot chile rellenos

4 Servings
1 can (Large) whole fire roasted Ortega chilies
2 cups Grated Cheddar cheese
2 cups Monterey Jack cheese
Eggs; separated
⅔ cup Half and half
2 tablespoons Flour

Grease crock-pot with butter. Make layers of chiles, Jack cheese and Cheddar cheese. Repeat. Beat egg whites until stiff. Mix yolks and half and half. Fold in egg whites and flour. Pour over chiles and cheese. Cook on high 2 to 3 hours or until golden brown.

Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997

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