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Mock Chile Relleno

chef.austin's picture
Ingredients
  Canned whole green chiles 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Shredded cheddar cheese 2 Ounce (1/2 Cup)
  Shredded monterey jack cheese 6 Ounce (1 1/2 Cups)
  Canned tomatoes 14 1⁄2 Ounce, drained and sliced (1 Can)
  Eggs 3 , separated
  Evaporated milk 1⁄2 Cup (8 tbs)
  All purpose flour 1 1⁄2 Tablespoon
Directions

GETTING READY
1.Take the chilies and remove the seeds from them.
2.Cut the seedless chilies into thin strips.

MAKING
1.Grease the bottom and sides of a slow cooker and put half the chilies at its bottom.
2.Top the layer of chili with Cheddar cheese.
3.Spread the leftover chilies on the top along with Jack cheese and tomatoes.
4.In a bowl beat egg whites until stiff.
5.In a separate bowl beat egg yolks with milk and once done, transfer the mix into egg white bowl.
6.Put the entire mixture on the flour and mix well.
7.Once done, pour the flour mixture inthe cooker, topping the tomatoes.
8.Cover the cooker and put it on HIGH heat for 2-3 hrs.

SERVING
Srve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Beating
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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