Chili Relleno

Slow Cooker Chili Rellenos

Slow Cooker Chili Rellenos

Ingredients

• 115g whole green chilies
• 1 cup (115 g) grated Cheddar cheese
• 1 cup (115 g) grated Monterey Jack cheese
• 1 large tomato,2 sliced eggs, separated
• ¾ cup (175 ml) evaporated milk
• 2 tbsps (16 g) flour

Method

1. Spray sides and bottom of slow cooker with nonstick cooking spray
2. Remove seeds from chilies; cut into strips
3. Place half of chilies on bottom of slow cooker
4. Layer with Cheddar cheese, rest of chilies, Monterey Jack cheese, and tomato slices
5. Beat egg whites until stiff
6. Fold in slightly beaten yolks, milk, and flour
7. Pour over top of tomatoes in the pot
8. Cover and cook on high for 2 to 3 hours
9. Yield: 4 servings
10. Per serving: 165 g water; 427 calories (63% from fat, 26% from protein, 11% from carb)