Mock chili relleno

Yield: 4 Servings

Measure Ingredient
2 teaspoons Butter
4 ounces Can while green chilies
½ pounds Cheddar cheese -- grated
½ pounds Monterey jack cheese --
14½ ounce Can tomato slices --
4 Eggs
¾ cup Evaporated milk
2 tablespoons Flour

Grease sides and bottom of slow-cooking pot with butter. Remove seeds from chilies; cut into strips. Place half the chilies in bottom of pot. Layer with cheddar cheese, then rest of chilies, Jack cheese, and tomatoes.

Separate eggs. Beat whites until stiff. Fold in slightly beaten yolks and milk. Add flour. Pour over top of tomatoes. Cover and cook on high for 2 to 3 horus. Serve while piping hot.

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