| | Mock Chile Relleno
two 4 ounce cans of whole green chiles, drained
1/2 cup (2 ounces) of shredded Cheddar cheese
1 1/2 cups ( 6 ounces) of shredded Monterey Jack cheese
one 14 1/2 ounce can of tomatoes, drained and sliced
3 eggs, separated
1/2 cup of evaporated milk
1 1/2 tablespoons of all purpose flour
Grease sides and bottom of a slow cooker. Remove seeds from chiles and cut into strips. Place half the chiles, Jack cheese and tomatoes. Beat egg whites until stiff but not dry. Beat egg yolks over tomatoes. Cover and cook on HIGH 2 to 3 hours or until mixture is set. Serve while piping hot. Makes 4 or 5 servings
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Basic-Recipes.com
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