Guest guest Posted May 4, 1999 Report Share Posted May 4, 1999 This is a crockpot dish. It has a lot of cheese in it, so it is not low fat but it is quite good. I've made it on occasion when I know I'm going to be busy and still need to feed DH. If you are not vegan, you will enjoy it: * Exported from MasterCook * Mock Chile Rellenos Recipe By : Crockery Cookery by Mable Hoffman Serving Size : 4 Preparation Time :0:00 Categories : Slow Cooking Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 4 oz cans whole green chiles -- drained 1/2 cup shredded Cheddar cheese 1 1/2 cups shredded Monterey jack cheese 1 14.5 oz can tomatoes -- drained & sliced 3 eggs -- separated 1/2 cup evaporated milk 1 1/2 tbsp all-purpose flour Grease sides and bottom of slow cooker. Remove seeds from chiles and cut into strips. Place 1/2 the chiles on the bottom of the cooker. Sprinkle half the cheddar cheese, then layer with remaining chiles, jack cheese, and toamtoes. Beat eggw hites until stiff but not dry. Beat egg yolks slightly. Fold egg yolks and milk into egg whites. Fold in flour. Pour mixture over tomatoes. Cover and cook on HIGH 2-3 hours or until mixture is set. Serve while piping hot. - - - - - - - - - - - - - - - - - - Serving Ideas : White Rice & Salad NOTES : I used shredded low fat or non fat cheeses and they worked out just fine. I also used evaporated skim milk and that also worked fine. This recipe is very lenient. RisaG Quote Link to comment Share on other sites More sharing options...
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