Monday, March 2, 2009

Crockpot Chili Relleno

One of the hazards of blogging about food is being mid-bite at dinner and remembering, "Oh no! I forgot to take pictures!"
Because what's a recipe with no pictures?
Like a dog with no fur to pat, or a fire with no heat. Just not . . . quite . . . right.


So here, mid-bite, is dinner:
Crockpot Chili Relleno
Green salad with Romaine, roasted bell pepper strips from a jar, crumbled blue cheese, and Italian dressing
Tangerine sections
Excuse the fork.


This recipe (with a couple of changes) came from Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good, one of several crockpot cookbooks I own.



CROCKPOT CHILI RELLENO
7-oz. can whole green chilies
1/2 lb. grated Cheddar cheese and 1/2 lb. grated Monterey Jack cheese (I used 4 - 5 c. of some mixed grated cheese I had in the freezer; it was mostly Cheddar but some Monterey Jack)
14 1/2-oz. can stewed tomatoes (I used a 28-oz. can of whole peeled tomatoes I wanted to use up)
4 eggs
2 T. flour
3/4 c. evaporated milk

Butter the bottom and sides of crockpot. Remove the green chilies from can, cut into strips, and place on bottom of pot. Cover with cheese, then add stewed tomatoes. In separate bowl, stir together eggs, flour, and evaporated milk. Pour on top. Cover. Cook on high 2 - 3 hours (I cooked mine on low for 5 hours).

This was tasty, and a bit different from most of the stew-type crockpot recipes. Now I'd love to hear about your crockpot favorites, either specific recipes or cookbooks you've had good luck with.

Note: For more great homemaking ideas, check out Works-for-Me-Wednesday.

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1 Comments:

Anonymous Los Chiles JalapeƱos said...

Great information here, thanks for sharing this valuable information!

June 23, 2012 at 11:03 AM  

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